6 


COMPLIMENTS  OF 

A.  F.  JOHNSTON  &  CO. 

Dealers  in 

Staple  and   Fancy  Groceries 

1412  Third  St. 
Santa  Monica,   Cal. 

Phones  |  Horned"831 


! 

a 

- 


<  c 


58 


S 

'£ 


THE  LIBRARY 
OF 

THE  UNIVERSITY 

OF  CALIFORNIA 

LOS  ANGELES 


EX  LIBRIS 

Jones   Family 


For  Flavoring 

Co*t»nis, 

Jelliei.  STTUI*  «t 


c*to- 


FLAVOR 
tTRITY 

For  Flavoring:  Ic*  C™***-  Cai**- 

Puddings.  Custards.  3»no«. 

Jellies.  Syrups,  etc 

PRICE  FIMOBIMEITBICT  CO 


NEW  T0«< 


C-t'UM 


55th  Edition 
COPYRIGHT,  1904 


DR.  PRICE'S 
DELICIOUS  DESSERTS 


CONTAINING 


PRACTICAL  RECIPES 


Carefully  Selected  and  Tested 


EXCELLENT        SIMPLE        DELICATE 


PRICE  FLAVORING  EXTRACT  CO. 


CHICAGO 


Seat  Free  to  any  one  sending  their  Name  and  Address  in  full. 


Df"%       0  »  Delicious  Flavoring 

r.  rnce  s  Extracts 


have  been  in  use  for  nearly  half  a  century.  They  have  acquired 
a  world-wide  popularity,  due  entirely  to  the  care  exercised  in  their 
manufacture,  every  stage  of  which  is  under  the  supervision  of  an 
experienced  chemist.  The  aroma  of  every  flavor  is  developed 
to  its  full  extent  by  a  process  known  only  to  ourselves.  Their 
high  degree  of  strength  makes  them  unexcelled  for  economical 
cookery.  The  fruits  from  which  they  are  made  are  selected  with 
care,  and  all  objectionable  substances  removed.  Chemical  com- 
pounds, natural  to  all  fruits,  which  disguise  the  true  flavor,  are 
eliminated  by  our  process,  thus  producing  an  extract  many  times 
stronger,  more  durable  and  delicious  than  any  other  in  the  market. 
In  consequence  of  the  high  degree  of  purity  attained,  Dr.  Price's 
Delicious  Flavoring  Extracts  can  be  carried  in  stock  indefinitely 
without  any  loss  of  strength  or  change  in  flavor.  Their  freedom 
from  ethers,  poisonous  oils,  coal-tar  substances,  and  artificial 
coloring  removes  all  danger  from  chemical  reaction,  assuring  their 
healthfulness  and  wholesomeness. 


List  of  Dr.  Price's  Extracts 


Vanilla,  Ideal,  Zephyr,  Lemon,  Orange,  Almond, 
Rose,  Celery,  Coffee,  Chocolate,  Ginger, 

Nutmeg,  Clove,  Allspice, 

Essence  Wintergreen,  Essence  Peppermint,  Essence  Anise, 
Essence  Cinnamon,  Onion  Relish. 

Dr.  Price's  Aromatic  Essence  of 
Jamaica  Ginger 

Prepared  from  the  genuine  Jamaica  Ginger  Root,  free  from 
cayenne  pepper,  artificial  oils,  colorings,  or  any  adulterants. 


The   Responsibility 


responsibility  for  inferior  flavoring  extracts  often  rests 
with  the  consumers  themselves,  as  they  seek  the  cheapest  r 
irrespective  of  quality.  This  desire  to  purchase  cheap  commodi- 
ties has  greatly  promoted  food  adulteration.  Just  so  long  as  we 
are  constantly  striving  to  purchase  for  five  cents  that  for  which 
we  ought  to  pay  ten,  the  manufacturers  will  cater  to  our  wishes  and 
put  upon  the  market  something  that  can  be  sold  for  five  cents. 
Imitations  are  often  proclaimed  to  be  superior  to  the  genuine,  and 
humanity  goes  bravely  on  hoping  for  the  realization  of  the  impos- 

s 

sible  and  an  opportunity  to  get  something  for  nothing.  Good  goods 
cost  money;  poor  stuff  can  be  had  at  any  price.  Is  there  any 
economy  in  a  cheap  flavoring  extract  of  which  you  must  use  double 
the  quantity  at  a  quarter  less  in  cost  ?  Pure  food  and  good  health 
accompany  each  other  and  are  worth  your  careful  consideration. 


Delicious  Desserts 

Dinner 


THANKSGIVING  PAGE 

Fruit  Pudding 27 

Pumpkin  Pie 25 

Coffee  Ice  Cream 37 

Peppermint  Drops 43 

Roman  Punch 39 

Chocolate  Wafers 19 

Mince  Pie.    Assorted  Cakes. 
Nuts. 

CHRISTMAS 

Christmas  Plum  Pudding 27 

Peach  Ice  Cream 37 

Angels'  Food 15 

Dr.  Price's  Tapioca  Cream 33 

Almond  Jumbles 19 

Fruit  Cake 11 

Fig  Cake 12 

Cream  Walnuts 41 

Claret  Punch 39 

Mince  Pie. 


NEW  YEAR  PAGE 

Fig  Pudding 29 

Lemon  Pie 24 

Italian  Tutti-Frutti 37 

Maple  Creams 40 

Fruit  Sherbet 39 

Almond  Cookies 20 

Apple  Pie 23 

Peppermint  Drops 43 

FruitCake ..11 


EASTER 

Queen  of  Puddings 28 

White  Lady  Cake 14 

Almond  Drops 22 

Lemon  Ice 38 

Spice  Drops 22 

Plum  Pie.    Candies. 


Dr.  Price's  Ice  Cream  Sugar 

The  heart  of  your  household  is  your  table.  Every  housewife 
who  has  the  welfare,  of  her  table  at  heart  will  not  fail  to  read  this 
article. 

By  the  use  of  Dr.  Price's  Delicious  Ice  Cream  Sugar  she  can,  at 
a  moment's  notice,  place  before  her  family  an  Ice  Cream  remarkable 
for  smoothness,  palatableness,  and  purity.  It  is  always  ready  for 
immediate  use,  no  flavoring,  color  or  cooking  necessary.  Simply 
add  the  contents  of  one  package  to  one  pint  of  mUk  and  one  pint 
of  cream,  dissolve  and  freeze.  Ice  Cream  Sugar  is  without  a 
parallel  in  the  facility  and  quickness  with  which  it  is  made  into  a 
delicate,  delicious  dessert.  It  is  one  of  the  very  latest  additions 
to  the  many  superior  articles  produced  by  Dr.  Price,  the  house- 
wife's friend  and  pure  food  expert. 

Ice  Cream  Sugar  is  the  mixture  of  the  very  same  wholesome 
ingredients  you  would  use  in  home-made  ice  cream,  prepared  by 
us  ready  for  freezing.  It  will  not  only  save  the  trouble  of  prepara- 
tion, but  does  so  at  a  jnaterial  less  expense  to  you. 

Every  ingredient  is  added  by  exact  weight  and  perfectly  mixed 
by  machinery,  thus  always  insuring  absolute  uniformity  in  flavor, 
color,  and  composition.  It  is  made  from  the  purest  materials  that 
can  be  produced.  Contains  no  vanillin,  coumarin,  aniline  colors, 
or  other  coal  tar  derivatives,  and  is  absolutely  free  from  every  sub- 
stance injurious  to  health. 

Its  simplicity  to  prepare  for  serving  makes  it  an  especially 
ideal  article  to  have  in  every  home,  as  with  the  least  possible  labor 
and  time  you  can  take  care  of  an  emergency  with  satisfaction  to 
the  most  fastidious  taste.  If  you  are  in  doubt  or  in  any  way 
question  this,  why  not  obtain  a  package  of  your  grocer,  and  demon- 
strate yourself  the  truthfulness  of  above. 

LIST  OF  FLAVORS 
Vanilla,  Lemon,  Orange, 
Maple,  Strawberry, 
Pistachio, 
Peach. 
4 


Introduction  of  Dr.  Price's 
Harmless  Food  Colors 


\ 


There  has  never  been  a  time  like  the  present,  when  house- 
keepers gave  so  much  attention  to  the  appearance  as  well  as  to  the 
palatableness  of  household  cookery. 

Cooking  is  a  domestic  science  and  a  culinary  art.  Housekeep- 
ers hail  with  delight  any  invention  or  device  which  will  aid  in  the 
improvement  of  home-made  dishes.  A  love  of  daintiness  is  inher- 
ent in  the  heart  of  every  true  housewife,  and  when  this  can  be 
gained  without  loss  of  health  or  comfort,  a  great  boon  has  been 
conferred. 

Color  schemes  enter  largely  into  all  forms  of  entertainment 
to-day,  and  in  order  to  meet  these  requirements,  a  fine  line  of 
exquisitely  prepared  liquid  colors  has  been  placed  on  the  market  by 
Dr.  Price,  who,  after  years  of  careful  experiment,  has  succeeded  in 
obtaining  from  vegetable  sources,  colors  which  possess  the  perfect 
fruit  tints  without  aniline,  coal  tar  dyes,  or  any  other  substance 
detrimental  to  health.  These  colors  will  meet  the  requirements  of 
the  food  laws  of  any  country  in  the  world.  They  can  be  used  fear- 
lessly to  color  cake,  frostings,  ices,  sherbets,  and  creams. 

The  name  of  Dr.  Price  upon  the  label  is  a  guarantee  of  their 
strength,  efficacy,  and  purity. 

% 

List  of  Colors 

Fruit  Coloring,  Strawberry  Red, 

Lemon  Yellow,  Chocolate  Brown, 

Purple  Violet,  Blood  Orange, 

Apple  Green. 

Decorative    Dishes,    pages   44  and   45. 


VANILLA — Prime  Mexican  vanilla  beans  only  should  be  used 
in  the  manufacture  of  food  preparations.  They  are  cultivated  in 
the  province  of  Vera  Cruz,  Mexico.  The  beans  are  from  seven  to 
nine  inches  long,  and  of  a  dark  brown  color.  The  production  is  not 
large,  and  consequently  held  at  a  very  high  price.  It  is  this  high 

• 

price  that  induces  manufacturers  to  use  the  inferior  grade  of  beans, 
such  as  Bourbon,  South  American,  Tahiti,  wild  vanillas,  and  the 
substitute  Tonka,  or  snuff  bean,  as  well  as  the  artificial  prepara- 
tions of  vanillin,  coumarin,  etc.,  with  aniline  coloring  (coal  tar 
derivatives).  These  inferior  bean  substitutes  and  artificial  prepa- 
rations enter  wholly  or  are  component  parts  of  many  alleged 
vanilla  extracts.  Thousands  of  pounds  of  the  finest  quality  of 
Mexican  vanilla  beans  are  consumed  annually  by  the  Price  Flavor- 
ing Extract  Company,  more  than  by  any  other  makers  of  flavoring 
extracts  in  the  world.  It  is  in  the  use  of  such  beans,  properly 
cured  and  aged,  and  by  an  original  process,  that  Dr  Price's  Deli- 
cious Flavoring  Extract  of  Vanilla  obtains  its  rare  excellence  of 
flavor  and  natural  color. 

LEMON  AND  ORANGE— Familiar  as  we  are  with  these  fruits, 
we  have  probably  little  considered  their  analogy.  In  their  culti- 
vation, the  conditions  of  soil,  climate,  and  entire  surroundings, 
though  identical  still  they  produce  two  deliciously  opposite  flavors. 
The  active  flavoring  principle  of  each  is  contained  in  the  rind  or 
peel  (not  in  the  pulp)  as  an  essential  oil.  It  is  in  Sicily,  as  in  no 
other  place,  that  these  fruits  grow  nearer  to  perfection,  and  it  is 
from  the  fruits  of  this  country  that  the  most  valuable  oils  are 
obtained.  The  process  of  extracting  the  oil  is  entirely  by  hand 
It  is  very  laborious  and  expensive,  as  it  requires  two  days  labor 
and  one  thousand  lemons  or  oranges  to  produce  one  pound  of  oil. 
On  account  of  the  expense  attached  to  hand-pressed  oil,  it  is  often 
mixed  with  the  inferior  grade,  as  well  as  grossly  adulterated  with  an 
entirely  foreign  substance,  such  as  oil  of  turpentine. 

In  a  pure  extract  of  lemon  or  orange,  the  hand-pressed  oil 
combined  with  the  peel  should  only  be  used. 

6 


SCENE  IN  MEXICO. 
Gathering  Vanilla  Beans  for  Dr.  Price's  Flavoring  Extracts. 


WHAT    IS    DR.    PRICE'S    JELLY 
SUGAR    DESSERT? 


Dr.  Price's  Jelly  Sugar  Dessert  is  ^  new  food  product.  It  is  a 
combination  of  refined  sugar,  refined  gelatine,  and  lemon  acid. 

It  is  prepared  by  Dr.  Price,  a  physician  and  chemist,  whose 
name  has  never  been  associated  with  any  food  product  that  was 
other  than  pure,  wholesome,  and  nutritious 

Jelly  Sugar  Dessert  is  flavored  with  Dr.  Price's  Delicious  Flavor- 
ing Extracts,  and  colored  with  Dr.  Price's  Harmless  Food  Colors, 
and  not  with  the  usual  aniline  or  coal  tar  dyes.  In  the  matter  of 
color  alone  it  is  a  safe  dessert 

Jelly  Sugar  Dessert  is  a  handy  article  for  the  busy  housewife,  as 
it  makes  a  delicious  attractive  jelly  pastry  with  little  trouble  and  no 
'  loss  of  time. 

Success  of  the  menu  is  lacking  v/hen  the  dessert  is  unpalatable 
and  unattractive.  Jelly  Sugar  Dessert  is  both  temptingly  attract- 
ive and.  beneficial  to  the  appetite  of  the  invalid  as  well  as  gratifying 
to  the  palate  of  the  healthy. 

Numerous  combinations  can  be  made  with  Jelly  Sugar  Dessert, 
".  a  few  of  which  we  submit  on  pages  36  and  37. 

LIST    OF    FLAVORS. 

Orange,  Lemon,  Cherry, 
Strawberry,  Raspberry,  Pineapple, 

Peach,  Mint. 
Pistachio  Chocolate 


DELICIOUS  DESSERTS. 

TEA  OR  LUNCHEON. 

o  PAGE 

SPRING.         SUNDAY—          Lemon  Jelly , 35 

Gold  Cake 14 

MONDAY —         Floating  Island 33 

Chocolate  Cake 15 

TUESDAY —        Sliced  Oranges. 

Philadelphia  Jumbles 20 

WEDNESDAY —  Boston  Cream  Cakes 22 

THURSDAY —     Currant   and    Raspberry  Tarts 

with  whipped  cream 25 

FRIDAY —           Cup  Custard 33 

Fruit  Cookies 20 

SATURDAY —     Baked    Sweet    Apples    with 

whipped  cream. 

Clove  Cake 12 

SUMMER.      SUNDAY—          Cream  Pie 24 

MONDAY —         Strawberries  and  Cream. 

TUESDAY —       Cream  Tarts.  .  , 25 

WEDNESDAY —  Raspberries  and  Cream. 

Cheese  Cakes '26 

THURSDAY —     Dr.  Price's  Tapioca  Cream 33 

Sponge  Cake 14 

FRIDAY —           Spanish  Cream , 34 

SATURDAY —      Orange  Jelly 36 

Tea  Cakes 20 

AUTUMN.     SUNDAY—          Blanc  Mange 32 

Delicate  Cake 13 

MONDAY—          Lemon  Pie 24 

TUESDAY —        Sliced  Peaches. 

WEDNESDAY —  Cream  Puffs 22 

THURSDAY —     Sliced  Oranges  and  Bananas. 

White  Mountain  Cake 14 

FRIDAY —           Bavarian  Cream 33 

SATURDAY —      Rice  Pudding 28 

WINTER.      SUNDAY —          Macaroon  Custard 32 

Ginger  Bread 21 

MONDAY — •  Sweet  Potato  Pie 25 

TUESDAY  —  Apple  Sauce. 

Molasses  Cookies 20 

WEDNESDAY —  Snow  Pudding 28 

Roll  Jelly  Cake 17 

THURSDAY —  Frozen  Peaches 39 

Dew  Drops 22 

FRIDAY —  Cocoanut  Tarts 26 

SATURDAY —  Cream  Fritters 30 

Lemon  Sauce 31 

9 


DELICIOUS  DESSERTS. 

DINNER. 

O«  PAGE 

SPRING.         SUNDAY—          Italian  Cream 35 

White  Sponge  Cake 14 

MONDAY —  Brown  Top  Pudding 30 

TUESDAY —  Baked  Apple  Dumpling  26 

WEDNESDAY —  Graham  Pudding 27 

Lemon  Sauce  31 

THURSDAY —  Fruit  Charlotte 34 

Pink  and  White  Layer  Cake.  ...  16 

FRIDAY —  Malborough  Pie  24 

SATURDAY —  Almond  Custard 33 

Lemon  Cookies 20 

SUMMER.      SUNDAY-  Fruit  Cream 37 

Angels'  Food 15 

Roman  Punch 39 

Almond  Drops 22 

MONDAY —         Cherry  Pie 25 

TUESDAY —        Peach  Cottage  Pudding 29 

Hard  Sauce 31 

WEDNESDAY —  Strawberry  Shortcake 26 

THURSDAY —     Strawberry  Sherbet 39 

White  Pound  Cake 14 

FRIDAY —          Charlotte  Russe 34 

Ring  Jumbles 19 

SATURDAY —      Peach  Pie    25 

AUTUMN.    SUNDAY-  Peach  Ice  Cream 37 

Caramel  Cake  13 

MONDAY —  Railroad  Pudding 28 

Foaming  Sauce 31 

TUESDAY —  Custard  Pie • .  .  24 

WEDNESDAY — Velvet  Blanc  Mange  32 

Sugar  Cookies  20 

THURSDAY —  Pumpkin  Pie 25 

FRIDAY —  Cocoanut  Pie 24 

SATURDAY  Apple  Fritters 30 

White  Wine  Sauce 31 

WINTER.      SUNDAY—          Steamed  Berry  Pudding     30 

Hard  Brandy  Sauce 31 

Wine  Lemon  Jelly 35 

Cream  Walnuts 41 

MONDAY —         Indian  Pudding 29 

TUESDAY—       Tipsy  Pudding 28 

WEDNESDAY —  Victoria  Pie 24 

THURSDAY—       Delmonico  Pudding 29 

FRIDAY —  Neapolitan  Blanc  Mange 32 

SATURDAY —      Dr.  Price's  Tapioca  Cream 33 

10 


CAKE. 


GOOD   cake   depends  quite  as  much  upon  the  way  of  putting 
it  together  as  it  does  upon  the  quantity  and  quality  of  the 
ingredients  used.      Careless  mixing  will  spoil  the  best  reci- 
pes.    Always  cream  the  butter  and  sugar;   beat  the  whites 
and  yolks  of  eggs  separately;  mix  the  yolks  with  the  butter  and 
sugar;  add  the  milk;  sift 'the  baking  powder  with  the  flour,  and 
stir  in  a  little  at  a  time;  then  the  whites  of  the  eggs;  lastly,  the 
flavoring.     No  cake,  pudding,  custard  or  cream  will  taste  good  if 
flavored  with  a  poor,  cheap  extract.     Always  use  the  best.     Dr. 
Price's  Delicious  Flavoring  Extracts  are  prepared  from  fruits  that 
yield  the  finest  flavor.     None  of  greater  strength.     None  of  such 
perfect  purity.     Always  certain   to  impart  to   Cakes,    Puddings, 
Sauces,  Ice  Creams,  etc.,  the  natural  flavor  of  the  fruit. 

Black  or  Wedding  Cake. — One  pound  of  brown  sugar,  one 
pound  of  butter,  one  and  one-half  pounds  of  flour,  twelve  eggs,  one 
pound  of  currants,  dredged;  two  pounds  of  raisins,  seeded;  one- 
half  pound  of  citron,  cut  thin;  one-half  pound  of  figs,  chopped;  one 
pound  of  almonds,  blanched  and  chopped;  one  glass  of  jelly,  one 
wineglass  of  brandy,  one  teaspoonful  of  Dr.  Price's  Essence  of 
Cinnamon,  one  teaspoonful  of  Cloves,  two  teaspoonfuls  of  Nutmeg. 

Mix  all  well,  the  whites  of  the  eggs  and  brandy  last.  Bake  in 
two  loaves  for  four  hours,  or  longer  if  not  cooked  through.  Will 
keep  well  for  one  year. 

Mottled  Cake. — One  pound  of  sugar,  one-naif  pound  of  butter, 
whites  of  twelve  eggs,  three  cups  of  flour,  one  teaspoonful  of  bak- 
ing powder,  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond;  take 
one-half  of  the  batter  and  stir  in  one  teaspoonful  of  Dr.  Price's 
Fruit  Coloring;  fill  the  buttered  cake  pan  by  putting  in  one  spoon- 
ful of  white,  then  one  of  pink  until  all  the  batter  is  in. 

Plain  Fruit  Cake. — One  cup  of  butter,  one  of  brown  sugar,  one 
of  molasses,  one  of  sweet  milk,  three  cups  of  flour,  four  eggs,  one 
and  one-half  teaspoonfuls  of  cream  of  tartar,  one  teaspoonful  of 
soda,  two  pounds  of  raisins,  seeded;  one  teaspoonful  each  of  Dr. 
Price's  Extract  of  Rose,  Cinnamon,  Nutmeg,  and  one-half  teaspoon- 
ful of  Cloves;  one-half  wineglass  of  brandy. 

Every  housekeeper,  after  a  trial  of  the  Extracts,  will  endorse 
their  claims  for  strength,  delicacy  of  taste  and  purity. 

11 


Fig  Cake. — Two  cups  of  sugar,  one  cup  of  butter,  one  cup  of 
cold  water,  three  cups  of  seeded  raisins,  one  pound  of  figs,  chopped 
fine;  three  cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one 
egg.  Bake  slowly. 

Cup  Cake. — One  cup  of  butter,  two  cups  of  sugar,  three  cups 
of  flour,  four  eggs,  one-half  cup  of  milk,  two  teaspoorffuls  of  baking 
powder,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon  or  White 
Rose. 

Citron  Cake. — One  quart  of  flour,  one  cup  of  butter,  two  cups 
of  sugar,  twelve  eggs,  one  cup  of  cream,  one  glass  of  wine,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Almond,  one  cup  of  chopped  citron. 

Cocoanut  Loaf  Cake. — One  pint  of  flour,  two  cups  of  sugar, 
one-half  cup  of  butter,  one  cup  of  milk,  five  eggs,  two  teaspoonfuls 
of  baking  powder,  one  cup  of  grated  cocoanut,  one-half  teaspoonful 
of  Dr.  Price's  Extract  of  Almond. 

Chocolate  Loaf  Cake. — One  cup  of  sugar,  one  teaspoonful  of 
melted  butter,  three-fourths  cup  of  milk,  one  and  one-half  cups  of 
flour,  two  teaspoonfuls  of  baking  powder;  yolks  of  eight  eggs, 
white  of  one;  grate  one-quarter  of  a  cake  of  Baker's  chocolate  into 
one-half  cup  of  the  milk  and  boil  until  thick.  Flavor  with  Dr. 
Price's  Extract  of  Vanilla  and  mix  into  the  batter. 

Coffee  Cake. — One  cup  of  coffee  or  two  teaspoonfuls  of  Dr. 
Price's  Extract  of  Coffee,  one  cup  of  molasses,  one  cup  of  butter, 
one  cup  of  sugar,  one  of  raisins,  one  of  currants,  four  cups  of  flour, 
one  nutmeg,  one-half  teaspoonful  of  Dr.  Price's  Essence  of  Cinna- 
mon, one  half  teaspoonful  cloves,  four  eggs,  one-half  teaspoonful 
of  soda  dissolved  in  hot  water. 

Clove  Cake. — One  cup  of  sugar,  one  egg,  one  cup  of  sour  cream, 
one  teaspoonful  cf  soda,  one-half  cup  of  flour,  a  pinch  of  salt,  one 
teaspoonful  of  cloves. 

Spice  Cake. — One  cup  of  molasses,  one  cup  of  sugar,  one-half 
cup  of  butter,  two  eggs,  two  teaspoonfuls  of  vinegar,  two  of  soda, 
and  one-half  teaspoonful  each  of  Dr.  Price's  Extract  of  Clove, 
Allspice  and  Cinnamon.  One-half  cup  of  strong  boiled  coffee,  flour 
enough  to  make  a  stiff  dough. 

Hickory-Nut  Cake. — Two  cups  of  sugar,  one  cup  of  butter, 
three  cups  of  flour,  one  cup  of  milk,  four  eggs,  two  teaspoonfuls  of 
baking  powder,  one  cup  of  nut  meats  cut  fine,  one-half  teaspoon- 
ful of  Dr.  Price's  Extract  of  Almond. 

Dr.  Price's  Delicious  Flavoring  Extracts  are  natural  fruit  fla- 
vors, and  contain  no  poisonous  oils,  ethers,  cheap  substitutes,  or 
artificial  colors. 

12 


Delicate  Cake. — One  and  one-half  cups  of  sugar,  one  and  one- 
half  cups  of  flour,  one-half  cup  of  corn  starch  sifted  with  the  flour, 
one-half  cup  of  butter,  one-half  cup  of  milk,  whites  of  six  eggs,  two 
teaspoonf uls  of  baking  powder :  flavor  with  one-half  teaspoonful  of 
Dr.  Price's  Extract  of  Almond. 

Washington  Cake. — One  cup  of  butter,  three  cups  of  brown 
sugar,  one  cup  of  milk,  four  eggs,  one  cup  of  seeded  raisins,  three 
cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful 
each  of  Dr.  Price's  Extract  of  Clove,  Nutmeg  and  Cinnamon. 

Marble  Cake. — WHITE  PART. — One-half  cup  of  butter,  one  and 
one-half  cups  of  sugar,  one-half  cup  of  milk,  two  and  one-half  cups 
of  flour,  whites  of  four  eggs,  one  teaspoonful  of  baking  powder,  one 
teaspoonful  of  Dr.  Price's  Extract  of  Lemon.  DARK  PART. — 
One-half  cup  of  butter,  one-half  cup  of  molasses,  two  cups  of  brown 
sugar,  one-half  cup  of  sour  milk,  one-half  teaspoonful  of  soda, 
two  cups  of  flour,  yolks  of  four  eggs,  one  teaspoonful  of  extract 
of  clove,  one  of  Dr.  Price's  Essence  of  Cinnamon;  put  into  well- 
buttered  pan,  one  teaspoonful  of  white,  one  of  dark,  until  all  is  used. 

Chocolate  Marble  Cake. — Whites  of  six  eggs,  one  cup  of  but- 
ter, two  cups  of  sugar,  three  cups  of  flour,  one-half  cup  of  sweet 
milk,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Vanilla,  one-quarter  cake  of  chocolate  grated 
and  mixed  into  one-half  of  the  batter;  put  into  the  cake  pan  in 
layers  of  dark,  then  white. 

Quick  Sponge  Cake. — Three  eggs,  one  and  one-half  cups  of 
sugar,  two  cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one- 
half  cup  of  cold  water,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Lemon. 

Caramel  Cake. — One  cup  of  butter,  two  cups  of  sugar,  one  cup 
of  milk,  one  and  one-half  cups  of  flour,  one  cup  of  cornstarch, 
whites  of  seven  eggs,  two  teaspoonfuls  of  baking  powder,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Vanilla;  bake  in  long* pan.  One- 
half  pound  of  brown  sugar,  one-half  pound  of  chocolate,  one-half 
cup  of  milk,  butter  the  size  of  an  egg,  two  teaspoonfuls  of  Dr. 
Price's  Extract  of  Vanilla;  boil  until  thick  enough  to  spread,  spread 
over  the  top  and  sides  of  cake.  Or  two  cups  of  brown  sugar,  one 
cup  of  sweet  cream,  two  teaspoonfuls  of  vanilla,  butter  the  size  of 
an  egg ;  boil  until  it  sugars ;  spread  over  top  and  sides. 

These  Delicious  Flavoring  Extracts  are  just  as  represented. 
No  deception  in  quantity  or  quality. 

13 


Pound  Cake. —  One  pound  of  sugar,  one  pound  of  butter,  one 
pound  of  flour,  twelve  eggs,  beaten  separately  very  light,  one  wine- 
glass of  brandy. 

Lunch  Cake. —  Four  cups  of  sugar,  three  cups  of  flour,  one- 
half  cup  of  milk,  two  eggs,  two  teaspoonfuls  of  baking  powder, 
one  teaspoonful  of  Dr.  Price's  Extract  of  Almond. 

Gold  Cake. —  One-half  cup  of  butter,  one  and  one-half  cups  of 
sugar,  three  cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one 
cup  of  milk;  yolks  of  six  eggs,  one  teaspoonful  of  Dr.  Price's  Ex- 
tract of  Lemon. 

Silver  Cake. —  One-half  cup  of  butter,  one  and  one-half  cups 
of  sugar,  one  cup  of  milk,  three  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  the  whites  of  six  eggs,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Orange. 

Bride's  Cake. —  Three  cups  of  white  sugar,  one  cup  of  butter, 
one  of  sweet  milk,  four  cups  of  flour,  one-half  cup  of  cornstarch, 
whites  of  twelve  eggs,  two  teaspoonfuls  of  baking  powder,  one  tea- 
spoonful  each  of  Dr.  Price's  Extract  of  Vanilla  and  Lemon. 

White  Pound  Cake. —  One  pound  of  sugar,  one  pound  of  flour, 
one  pound  of  butter,  whites  of  sixteen  eggs,  one  teaspoonful  of 
baking  powder,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
Bake  it  in  a  slow  oven.  Will  keep  one  year. 

White  Lady  Cake. —  One  and  one-half  cups  of  flour,  one  cup 
of  sugar,  one-half  cup  of  butter,  whites  of  four  eggs,  one-half  cup 
of  milk,  one  teaspoonful  of  baking  powder;  flavor  with  Dr.  Price's 
Extract  of  Almond. 

White  Mountain  Cake. —  One  pound  of  sugar,  one  and  one-half 
pounds  of  butter,  one  pound  of  flour,  whites  of  ten  eggs,  one-half 
teaspoonful  of  Dr.  Price's  Extract  of  Almond. 

White  Cream  Cake. —  Four  cups  of  flour,  one  cup  of  butter, 
one  cup  of  sweet  cream,  three  cups  of  sugar,  two  teaspoonfuls  of 
baking  powder,  whites  of  ten  eggs;  flavor  with  Dr.  Price's  Extract 
of  White  Rose. 

Cream  Sponge  Cake. —  Two  cups  of  sugar,  one  of  cream,  two 
cups  of  flour,  four  eggs,  one  teaspoonful  of  baking  powder,  one 
teaspoonful  of  Dr.  Price's  Extract  of  Lemon.  Bake  quickly. 

White  Sponge  Cake. —  One  and  one-half  cups  of  powdered 
sugar,  one  cup  of  flour,  a  pinch  of  salt,  whites  of  eleven  eggs,  one 
teaspoonful  of  baking  powder,  one  teaspoonful  of  Dr.  Price's  Ex- 
tract of  Vanilla. 

Nice  delicacies  are  improved  by  the  use  of  Dr.  Price's  Extracts, 
because  of  their  natural  fruit  flavor. 

14 


Angels'  Food  No.  I. — One  and  one-half  tumblers  of  granulated 
sugar,  one  tumbler  flour,  each  sifted  seven  times;  in  the  last  sifting 
put  in  one  even  teaspoonful  of  cream  of  tartar;  whites  of  eleven 
eggs;  flavor  with  Dr.  Price's  Extract  of  Almond  or  Vanilla. 

Angels'  Food  No.  2. — One  and  one-half  tumblers  of  sifted  pow- 
dered sugar,  one  tumbler  of  flour  sifted  four  times,  one  teaspoon- 
ful of  baking  powder,  whites  of  eleven  eggs,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Vanilla;  beat  the  eggs  stiff,  add  sugar,  then  flour 
and.  baking  powder.  Do  not  butter  the  pan. 


LAYER  CAKES. 


Almond  Cake. — Two  cups  of  sugar,  two  tablespoonfuls  of 
butter,  one  cup  of  milk,  two  cups  of  flour,  whites  of  six  eggs,  two 
teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon.  Bake  in  jelly  tins. 

FILLING. — Two  pounds  of  blanched  almonds,  pounded  fine; 
two  eggs,  one  cup  of  sugar,  one  teaspoonful  of  Dr.  Price's  Extract 
of  Vanilla.  Spread  between  the  layers  and  frost. 

Orange  Cake. — Make  cake  part  the  same  as  for  lemon  cake. 

FILLING. — Whites  of  two  eggs,  three  cups  of  sugar,  the  grated 
rind  and  juice  of  one  orange,  half  the  juice  of  one  lemon,  two  tea- 
spoonfuls  of  Dr.  Price's  Extract  of  Orange.  Spread  between  layers. 

Chocolate  Cake. — Two  cups  of  sugar,  one  of  butter,  one-half 
of  milk,  three  of  flour,  three  eggs,  one  teaspoonful  of  baking  pow- 
der, one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla. 

FILLING. — Boil  two  ounces  of  chocolate,  one  cup  of  sugar,  one- 
half  cup  of  milk,  one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla, 
until  thick;  let  cool  and  spread. 

FILLING  No.  2. — Whites  of  three  eggs,  one  cup  of  sugar,  three 
tablespoonfuls  of  grated  chocolate,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Vanilla.  Mix  smooth  and  spread. 

Cocoanut  Cake. — Two  cups  of  sugar,  one-half  cup  of  butter, 
one  cup  of  sweet  milk,  three  and  one-half  cups  of  flour,  one  tea- 
spoonful  of  baking  powder,  whites  of  four  eggs,  one-half  teaspoon- 
ful of  Dr.  Price's  Extract  of  Almond.  Bake  in  jelly  tins. 

FILLING. — One  grated  cocoanut,  whites  of  two  eggs,  one  cup 
of  sugar,  spread  between  layers  and  on  top  of  cake. 

We  are  receiving  daily  testimonials  from  persons  of  intelligence, 
endorsements  of  the  high  standard  of  all  articles  bearing  the  name 
of  Dr.  Price. 

15 


Cream  Cake. — One  cup  of  sugar,  one-quarter  of  a  cup  of  but- 
ter, one-half  cup  of  milk,  the  whites  of  two  eggs,  one  and  one-half 
cups  of  flour,  one  teaspoonful  of  baking  powder,  one  teaspoonful  of 
Dr.  Price's  Extract  of  Rose. 

FILLING. — Yolks  of  two  eggs,  one  cup  of  sugar,  two  tablespoonf uls 
of  cream,  one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla.  Spread. 

Apple  Jelly  Cake. — Make  any  good  white  cake  and  bake  in 
jelly  tins. 

FILLING. — Pare  and  grate  three  apples,  two-thirds  of  a  cup  of 
sugar,  one  beaten  egg,  mix  all  and  cook,  stirring  while  cooking; 
flavor  with  Dr.  Price's  Extract  of  Lemon. 

Fig  Cake. — One  and  one-half  cups  of  sugar,  one-half  cup  of 
butter,  one-half  cup  of  milk,  three  cups  of  flour,  whites  of  six  eggs, 
two  teaspoonfuls  of  baking  powder. 

FILLING. — Boil  fifteen  minutes  one  pound  of  chopped  figs,  one 
cup  of  sugar,  one-half  cup  of  water.  Spread  between  layers. 

Lemon  Jelly  Cake. — One  and  one-half  cups  of  sugar,  one-half 
of  butter,  one-half  of  milk,  two  and  one-half  cups  of  flour,  three 
eggs,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Lemon.  Bake  in  layers. 

FILLING. — One  cup  of  sugar,  one  egg,  grated  rind  and  juice  of 
one  lemon,  one  tablespoonf ul  of  water,  one  teaspoonful  of  flour. 
Boil  until  it  thickens;  cool  and  spread  between  the  layers. 

Pink  and  White  Layer  Cake. — One  cup  of  butter,  two  cups  of 
sugar,  one  cup  of  milk,  one  of  corn  starch,  two  cups  of  flour,  two 
teaspoonfuls  of  baking  powder,  whites  of  six  e^gs;  separate  enough 
batter  to  make  two  layers,  and  add  one  teaspoonful  of  Dr.  Price's 
Fruit  Coloring.  Bake  in  layers. 

FILLING. — Make  a  boiled  frosting;  flavor  with  Dr.  Price's  Ex- 
tract of  Almond;  color  one-half  with  Dr.  Price's  Fruit  Coloring. 
Spread  white  frosting  on  pink  layer,  pink  frosting  on  white  layer. 

Minnehaha  Cake. — One  and  one-half  cups  of  sugar,  one-half 
cup  of  butter,  one-half  cup  of  milk,  two  cups  of  flour,  two  teaspoon- 
fuls of  baking  powder,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Almond,  whites  of  six  eggs.  Bake  in  long  pan. 

FILLING. — One  cup  of  sugar,  one-quarter  cup  of  water;  boil 
until  brittle;  take  from  the  stove  and  stir  in  the  white  of  one  egg, 
well  beaten;  one  cup  of  seeded  raisins,  chopped;  one  of  hickory 
nuts,  chopped.  Spread  between  layers. 

Dr.  Price's  Extract  of  Lemon  is  prepared  from  the  flavoring 
principle  obtained  from  the  rind  of  the  lemon.  No  turpentine,  no 
poisonous  oils. 

16 


* 

-8 


-5  Q 
0  ^ 


ts 

I 


1 


4 


4 


Hickory-Nut  Cake. — One  and  one-half  cups  of  sugar,  one-half 
cup  of  butter,  three-quarters  cup  of  sweet  milk,  two  cups  of  flour, 
whites  of  four  eggs,  two  teaspoonfuls  of  baking  powder,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Ideal.  Bake  in  layers. 

FILLING. — Whites  of  three  eggs,  three  tablespoonfuls  of  sugar, 
one  cup  of  chopped  nut  meats,  one  teaspoonful  of  Dr.  Price's  Ex- 
tract of  Lemon. 

Metropolitan  Cake. — Two  cups  of  sugar,  one  cup  of  butter, 
one  cup  of  milk,  four  cups  of  flour,  whites  of  eight  eggs,  three 
teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon.  Take  out  enough  of  this  batter  to  fill  three 
jelly  tins;  bake.  Add  to  the  remaining  batter  one  teaspoonful  of 
Dr.  Price's  Essence  of  Cinnamon,  one-half  teaspoonful  each  of 
cloves  and  allspice,  ground;  one-quarter  pound  each  of  raisins, 
seeded,  and  sliced  citron.  Bake  in  two  layers;  put  together  with 
frosting,  alternating  light  and  dark. 

Pineapple  Cake. — Whites  of  six  eggs,  one  cup  of  milk,  one  and 
one-half  cups  of  sugar,  two  and  one-half  of  flour,  one-half  cup  of 
butter,  two  teaspoonfuls  of  baking  powder,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Rose.  Bake  in  layers. 

FILLING. — Whites  of  three  eggs,  one  cup  of  powdered  sugar, 
one  can  of  grated  pineapple.  Spread. 

Rolled  Jelly  Cake. — Two  cups  of  sugar,  two  cups  of  sifted 
flour,  two  teaspoonfuls  of  baking  powder,  six  eggs;  beat  all  together 
quickly,  bake  in  quick  oven;  when  done  spread  quickly  with  jelly, 
roll  carefully  and  wrap  in  napkin. 


ICINGS  FOR  CAKE. 


Boiled  Frosting. — One  pint  of  granulated  sugar  with  enough 
water  to  dissolve  it.  Let  it  boil  until  it  threads  from  the  spoon. 
Beat  the  whites  of  two  eggs  stiff  and  pour  the  boiling  sugar  into  it, 
beating  all  the  time. 

Cream  Frosting. — Take  the  whites  of  two  eggs,  add  an  equal 
measure  of  cold  water,  stir  into  this  confectioners'  sugar  until  of 
the  right  consistency  to  spread.  Flavor  with  one-half  teaspoonful 
of  Dr.  Price's  Extract  of  Vanilla. 

Dr.  Price's  name  has  become  historic,  standing  second  to  none 
as  the  originator  of  high-grade  articles  for  domestic  use. 

17 


Soft  Icing. — Ten  teaspoonfuls  of  sugar  to  one  egg;  beat  twenty 
minutes.  Flavor  with  Dr.  Price's  Extract  of  Rose. 

Almond  Icing. — Three  cups  of  sugar,  one  pound  of  almonds, 
blanched  and  pounded  to  a  paste;  beat  the  whites  of  three  eggs, 
and  stir  in  the  sugar  and  almonds.  Flavor  with  Dr.  Price's  Extract 
of  Almond. 

Water  Icing. — Two  cups  of  sugar,  water  enough  to  make  a 
thick  paste,  a  small  pinch  of  cream  of  tartar.  Beat  well;  if  not  stiff 
enough  add  more  sugar.  Flavor  with  one-half  teaspoonful  of  Dr. 
Price's  Extract  of  Rose. 

Chocolate  Icing. — Melt  three  ounces  of  chocolate  in  a  little 
water,  boil  in  two  cups  of  sugar ;  stir  the  whites  of  three  well-beaten 
eggs.  Flavor  with  Dr.  Price's  Extract  of  Vanilla. 

NOTE. — Where  variety  of  color  for  children's  parties  is  desired, 
divide  the  frosting  into  four  parts,  and  color  with  Dr.  Price's  Food 
Colors — Green,  Violet,  Brown  and  Orange. 


SMALL    CAKES. 


Scotch  Cake. — Rub  three-quarters  of  a  pound  of  butter  into 
one  pound  of  sifted  flour,  mix  into  it  one  pound  of  granulated  sugar 
and  one  large  tablespoonful  of  powdered  cinnamon;  mix  it  into  a 
dough  with  three  well-beaten  eggs;  roll  out  into  a  sheet;  cut  into 
round  cakes  and  bake  in  a  quick  oven.  They  will  require  but  a 
few  minutes. 

Anise  Drops. — Three  cups  of  sugar  and  six  eggs  beaten  together 
one-half  hour;  add  one  quart  of  flour,  one-half  teaspoonful  of  Dr. 
Price's  Essence  of  Anise.  Grease  the  pan  with  beeswax,  and  drop 
the  mixture  from  a  spoon. 

The  Best  Cookies. — Two  cups  of  powdered  sugar,  one-half 
cup  of  butter,  one  cup  of  sweet  milk,  whites  of  four  eggs,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Lemon,  two  teaspoonfuls  of  bak- 
ing powder,  flour  enough  to  make  a  soft  batter.  Bake  in  patty 
tins.  Beat  the  batter  hard  for  ten  minutes  before  putting  into 
tins.  When  cold,  ice  with  soft  white  icing  made  with  the  whites 
of  four  eggs  and  powdered  sugar  enough  to  make  them  stiff. 

Purity  and  wholesomeness  should  enter  into  our  daily  food. 
Both  qualities  are  found  in  Dr.  Price's  Delicious  Flavoring 
Extracts  and  Telly  Sugar  Desserts. 

18 


Lemon  Jumbles. — Take  one  egg,  one  cup  of  sugar,  one-half  cup 
of  butter,  three  teaspoonfuls  of  milk,  two  teaspoonfuls  of  baking 
powder,  one  and  one-half  teaspoonfuls  of  Dr.  Price's  Extract  of 
Lemon;  flour  enough  to  mix  stiff,  cut  thin. 

Almond  Jumbles. — One  pound  of  sugar,  one-half  pound  of 
flour,  one-half  pound  of  butter,  one  teaspoonful  of  sour  milk,  five 
eggs,  two  teaspoonfuls  of  Dr.  Price's  Extract  of  White  Rose,  three- 
quarters  of  a  pound  of  almonds,  blanched  and  chopped  fine;  one 
teaspoonful  of  soda.  Mix  well,  adding  the  whites  of  eggs  beaten  to- 
a  stiff  froth,  last.  Drop  on  buttered  paper,  bake  quickly. 

Chocolate  Wafers. — One  cup  of  brown  sugar,  one  cup  of  gran- 
ulated sugar,  one  cup  of  butter,  one  egg,  one  cup  of  grated  chocolate, 
one  teaspoonful  of  Dr.  Price's  Extract  of  Vanilla,  enough  flour  to 
make  stiff  (about  one  and  one-half  cups) ;  roll  very,  thin,  cut  with 
little  square  cutter  or  tin  lid;  bake  a  very  short  time. 

Ring  Jumbles. — One  pound  of  butter,  one  pound  of  sugar,  four 
eggs,  one  pound  of  flour  or.  enough  to  make  soft  dough,  three  tea- 
spoonfuls  of  Dr.  Price's  Extract  of  Rose.  Mix  all  together,  adding 
the  well-beaten  whites  of  eggs  last.  Line  shallow  tins  with  but- 
tered paper.  Bake  quickly,  and  sift  fine  sugar  over  them  as  soon  as 
you  take  them  from  the  oven.  With  a  teaspoon  form  rings  of  the 
dough. 

Doughnuts. — One  pound  of  butter,  one  and  three-quarters  of  a 
pound  of  sugar,  one  quart  of  sweet  milk,  four  eggs,  one-half  a  cake 
of  yeast  dissolved  in  a  cup  of  lukewarm  water,  one  teaspoonful  of 
Dr.  Price's  Essence  of  Cinnamon.  Mix  together  butter,  sugar, 
milk,  yeast,  and  one  quart  of  flour.  Set  to  rise  over  night.  In  the 
morning  add  the  eggs,  well  beaten,  then  the  flavoring,  and  flour 
enough  to  make  a  stiff  dough;  let  rise  three  hours;  roll  thick  and 
fry  in  hot  lard. 

Fried  Cakes  No.  i. — Take  three  eggs,  one  cup  of  brown  sugar, 
one  cup  of  sweet  milk,  three  teaspoonfuls  of  baking  powder,  three 
tablespoonfuls  of  hot  lard,  one  quart  of  flour,  one  teaspoonful  of 
Dr.  Price's  Essence  of  Cinnamon.  Fry  in  hot  lard. 

Fried  Cakes  No.  2. — One  quart  of  flour  one  cup  of  sugar,  one- 
half  cup  of  milk,  one-half  cup  of  cream,  two  eggs,  two  teaspoonfuls 
of  baking  powder,  one  teaspoonful  of  Dr.  Price's  Essence  of  Cin- 
namon. Fry  in  hot  lard. 

If  you  desire  something  delicious,  palatable  and  attractive,  try  Dr 
Price's  Jelly  Sugar  Desserts. 


19 


Philadelphia  Jumbles. —  Take  one  pound  of  sugar,  one-half 
pound  of  butter,  eight  eggs  beaten  light,  flour  enough  to  enable  you 
to  roll  them  out ;  stir  the  sugar  and  butter  to  a  light  cream,  then 
add  the  well-whipped  eggs,  the  flavoring,  and  the  flour;  mix  well 
together ;  roll  out  in  powdered  sugar  in  a  sheet  a  quarter  of  an  inch 
in  thickness,  cut  into  rings  with  a  jagging  iron,  and  bake  in  a  quick 
oven  on  buttered  tins. 

Tea  Cakes. —  Put  upon  a  pie  board  one  pound  of  flour  which 
you  have  previously  sifted,  make  a  hole  in  the  center,  in  which 
place  one-half  pound  of  butter,  six  ounces  of  powdered  sugar,  and 
four  eggs.  Mix  all  well  together  and  roll  out  your  paste  extremely 
thin ;  cut  it  out  in  rounds  or  squares,  put  in  a  pan  which  has  been 
buttered  slightly,  brush  your  cakes  with  beaten  eggs,  sprinkle  on 
top  one-half  pound  of  currants;  put  in  the  oven,  and  when  colored 
a  bright  yellow,  remove  them  and  serve  as  needed. 

Lemon  Cookies. —  Beat  six  eggs,  whites  and  yolks  separately; 
one  cup  of  butter,  three  cups  of  sugar,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Lemon.  Flour  to  make  stiff  enough  to  mold. 
Roll  thin,  bake  in  quick  oven. 

Sugar  Cookies. —  One  cup  of  sugar,  three-fourths  cup  of  butter, 
one-quarter  of  a  cup  of  sweet  milk,  two  eggs  well  beaten,  three 
teaspoonfuls  of  baking  powder,  a  pinch  of  salt,  one-half  teaspoon- 
ful of  Dr.  Price's  Essence  of  Cinnamon,  and  add  grated  nutmeg 
if  desired;  flour  enough  to  roll;  cut  into  round  cakes,  sprinkle 
with  sugar,  and  bake  in  a  quick  oven. 

Almond  Cookies. —  One  cup  of  butter,  two  and  one-half  cups 
of  sugar,  two  eggs,  one  cup  of  sour  cream,  one  teaspoonful  of  soda, 
one  teaspoonful  of  Dr.  Price's  Extract  of  Almond;  flour  enough 
to  roll.  Do  not  roll  too  thin. 

Fruit  Cookies. —  Two  cups  of  sugar,  one  cup  of  butter,  two  cups 
of  chopped  raisins,  two  eggs,  two  tablespoonfuls  of  sour  milk,  one 
teaspoonful  of  soda,  one-half  teaspoonful  each  of  Dr.  Price's  Ex- 
tract of  Nutmeg,  Clove,  and  Cinnamon;  flour  enough  to  roll;  bake; 
in  quick  oven. 

Molasses  Cookies. —  Two  cups  of  molasses,  one  cup  of  butter, 
two  eggs,  two  teaspoonfuls  of  soda,  two  teaspoonfuls  of  ginger, 
one-half  teaspoonful  of  cloves,  flour  to  mix  soft,  roll  thick,  bake 
in  moderate  oven. 

No  Tonka  Beans,  Vanillin,  Coumarin,  or  artificial  color  used  in 
Dr.  Price's  Vanilla,  which  has  a  delicate  aroma  and  promotes  diges- 
tion. 

20 


The  Best  Ginger  Bread. — One  and  one-half  cups  of  molasses, 
one-half  cup  of  brown  sugar,  one-half  cup  of  butter,  one-half  cup 
of  sweet  milk,  one  teaspoonful  of  soda,  one  teaspoonful  each  of 
Dr.  Price's  Extracts  of  Ginger  and  Cinnamon.  Bake  in  shallow 
pans. 

Ginger  Snaps. — One  and  one-quarter  cups  of  flour,  one-quar- 
ter cup  of  sugar,  two  tablespoonfuls  of  butter,  one-half  pint  of 
molasses,  two  teaspoonfuls  of  baking  powder,  three  tablespoonfuls 
of  Dr.  Price's  Extract  of  Jamaica  Ginger. 

Ginger  Cookies. — Two  cups  of  molasses,  one  cup  of  lard,  one 
cup  of  sugar,  one-half  cup  of  sour  cream,  one  tablespoonful  of 
ground  ginger,  two  eggs,  three  and  one-half  teaspoonfuls  of  soda; 
flour  to  roll  thick.  Bake  in  quick  oven. 

Ginger  Bread. — One  cup  of  molasses,  one-half  cup  of  hot  water, 
one  teaspoonful  of  soda  dissolved  in  the  water,  one  tablespoonful 
of  butter,  one  egg,  one  teaspoonful  of  Dr.  Price's  Extract  of  Jamaica 
Ginger,  two  and  one-half  cups  of  flour,  a  pinch  of  salt. 

Sponge  Ginger  Bread  (Eggless). — Five  cups  of  flour,  one  heap- 
ing tablespoonful  of  butter,  one  cup  of  molasses,  one  cup  of  sugar, 
one  cup  of  sour  milk,  two  teaspoonfuls  of  saleratus  dissolved  in 
hot  water,  two  teaspoonfuls  of  Dr;  Price's  Extract  of  Ginger,  one 
teaspoonful  of  Dr.  Price's  Essence  of  Cinnamon;  beat  very  light 
and  bake  in  broad,  shallow  pans.  Half  a  pound  of  seeded  raisins, 
cut  fine,  added  to  this  will  make  a  delicious  tea  bread. 

Fruit  Ginger  Bread. — Two  pounds  of  flour,  three-fourths  of  a 
pound  of  butter,  one  pound  of  sugar,  one  pound  of  raisins,  seeded  and 
chopped;  one  pound  of  currants,  two  cups  of  molasses,  one-half  cup 
of  sour  cream,  six  eggs,  one  heaping  teaspoonful  of  soda,  two  table- 
spoonfuls  of  ground  ginger,  one  teaspoonful  of  Dr.  Price's  Essence 
of  Cinnamon;  mix  well.  Add  the  fruit  last,  well  dredged  with  flour. 
Beat  well  and  bake  in  tin  pans. 

Bread  Cake. — On  baking  day  take  from  your  dough  when  ready 
for  baking,  two  cups  of  dough,  add  two  cups  of  white  sugar,  one  cup 
of  butter,  three  eggs,  two  tablespoonfuls  of  sweet  cream,  one-half 
pound  of  currants,  dredged,  and  one  and  one-half  teaspoonfuls  of 
Dr.  Price's  Essence  of  Cinnamon;  beat  hard  for  five  minutes;  put 
into  two  buttered  pans  and  let  raise  for  twenty  minutes.  Bake 
one-half  hour. 

Beauty,  economy  and  taste  follow  the  use  of  Dr.  Price's  Ice 
Cream  Sugar. 


21 


Cream  Puffs. — One-half  cup  of  butter  melted  in  one  cup  of  hot 
water;  set  on  the  stove  to  boil;  while  boiling  stir  in  one  cup  of  flour; 
when  cool,  stir  in  three  eggs,  one  after  the  other,  without  beating; 
drop  on  hot  tins  and  bake  twenty  to  thirty  minutes. 

FILLING. — One  cup  of  milk,  one  egg,  one  tablespoonful  of  sugar; 
boil  and  thicken  with  corn  starch,  flavoring  with  one  teaspoonful 
of  Dr.  Price's  Extract  of  Vanilla. 

Boston  Cream  Cake. — One-half  pound  of  butter,  three-quarters 
of  a  pound  of  flour,  eight  eggs,  one  pint  of  warm  water;  stir  butter 
and  water  into  a  saucepan  and  boil  slowly;  while  it  boils  stir  in  the 
flour,  then  boil  one  minute,  stirring  all  the  time.  When  cool  stir 
in  the  eggs,  beaten  separately.  Drop  on  buttered  paper;  bake  ten 
minutes. 

FILLING. — One  quart  of  milk,  four  tablespoonfuls  of  corn  starch, 
two  eggs,  two  cups  of  sugar,  one  teaspoonful  of  butter,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Vanilla;  boil  the  milk  and  add  the 
sugar  and  butter,  beat  the  eggs  and  take  a  little  of  the  cool  milk  and 
corn  starch,  and  stir  to  a  smooth  paste,  add  this  to  the  boiling  mix- 
ture, then  boil  all  ten  minutes.  Split  the  cakes  with  a  sharp  knife 
and  fill  with  the  cold  cream. 

Ginger  Drops. — One  cup  of  molasses,  one-half  cup  of  brown 
sugar,  one-half  cup  of  butter,  one  teaspoonful  each  of  Dr.  Price's 
Extract  of  Ginger  and  Cinnamon;  two  teaspoonfuls  of  soda  in  one 
cup  of  hot  water,  three  cups  of  flour,  two  eggs.  Bake  in  drops  on 
buttered  tins. 

Almond  Drops. — -Six  eggs,  one  pound  of  sugar,  one-half  pound 
of  butter,  one  quart  of  flour,  two  teaspoonfuls  of  baking  powder, 
one  cup  of  cream,  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond. 
Drop  from  spoon  on  buttered  paper. 

Spice  Drops. — Yolks  of  three  eggs,  one-half  cup  of  butter,  one 
cup  of  molasses,  one-half  cup  of  sweet  milk,  three  cups  of  flour, 
three  teaspoonfuls  of  baking  powder;  spice  with  ground  nutmeg, 
cloves,  cinnamon,  and  flavor  with  one  teaspoonful  of  Dr.  Price's 
Extract  of  Lemon;  drop  on  tins  lined  with  buttered  paper.  Cover 
with  icing  colored  with  Dr.  Price's  Lemon  Yellow.  Bake  quickly. 

Dew  Drops. — Two  cups  of  powdered  sugar,  one-half  cup  of 
butter,  one  cup  of  sweet  milk,  whites  of  four  eggs,  one  teaspoonful 
of  Dr.  Price's  Extract  of  Lemon,  two  teaspoonfuls  of  baking  powder, 
flour  enough  to  make  a  soft  batter.  Bake  in  patty  tins,  and  ice 
v/hen  cold  with  frosting  colored  with  Dr.  Price's  Apple  Green. 

Dr.  Price's  Food  Colors  are  in  liquid  form — convenient  for  use. 

22 


PASTRY. 


In  making  pastry,  care  should  be  taken  to  handle  it  as  little  as 
possible.  The  surest  way  to  make  good  crust  is  to  chop  it  together 
without  putting  the  hands  into  it.  The  water,  butter,  or  lard 
should  always  be  cold. 

Pie  Crust  No.  I. — To  one  pint  of  flour  add  one  teaspoonful  of 
baking  powder,  mix  in  one  cup  of  butter  or  lard;  wet  with  ice  water. 
Will  make  two  pies. 

Pie  Crust  No.  2. — Three  cups  of  flour,  one  teaspoonful  of  bak- 
ing powder,  a  pinch  of  salt,  one  cup  of  cream,  one-half  cup  of 
butter.  Roll  thin. 

Pie  Crust  No.  3. — Four  cups  of  flour,  one  cup  of  butter,  one 
cup  of  lard,  a  pinch  of  salt,  one  cup  of  water.  Chop  together  and 
roll  thin. 

Pie  Crust  No.  4. — One  quart  of  flour,  one-half  cup  of  lard, 
one-half  cup  of  butter,  a  pinch  of  salt,  ice  water  to  wet.  Chop 
together  and  roll  thir^, 

Puff  Paste  No.  I. — One  pound  of  flour  to  be  mixed  with  ice 
water,  roll  and  spread  with  one  pound  of  butter.  Fold  over  and 
roll  until  butter  is  all  mixed  in. 

Puff  Paste  No.  2. — Three  cups  of  flour,  one  teaspoonful  of 
baking  powder,  a  pinch  of  salt,  one  egg;  mix  flour  and  egg  with  ice 
water;  roll  out  and  put  on  butter  in  small  bits,  fold  over  and  roll. 
Put  on  ice  for  twenty  minutes.  Roll  thick. 

Apple  Pie. — Peel  and  slice  very  thin  apples  enough  to  fill  a  pie 
tin;  line  pan  with  crust,  put  in  the  apples,  cover  with  sugar  and 
ground  cinnamon;  cover  with  crust;  bake. 

Cream  Pie  No.  I. — Three  glasses  of  milk,  three  tablespoonfuls 
of  corn  starch,  yolks  of  three  eggs,  two  teaspoonfuls  of  Dr.  Price's 
Extract  of  Lemon,  a  pinch  of  salt;  boil  until  thick;  pour  into  a 
baked  crust;  whip  the  whites  with  one  cup  of  sugar  and  spread  on 
top.  Brown. 

Color  schemes  enter  largely  into  all  forms  of  entertainment.  Dr. 
Price's  Harmless  Food  Colors  can  be  used  for  this  purpose  with 
perfect  safety. 

23 


Cream  Pie  No.  2. — Stir  to  a  cream  one-half  cup  of  sugar,  one 
tablespoonful  of  butter,  add  two  well-beaten  eggs,  two  tablespoon- 
fuls  of  flour,  two  cups  of  milk,  two  teaspoonfuls  of  Dr.  Price's  Ex- 
tract of  Orange.  Pour  into  pans  lined  with  crust;  bake. 

Lemon  Pie. — Grate  the  rind  of  one  lemon  and  use  the  juice,  or 
two  teaspoonfuls  of  Dr.  Price's  Extract  of  Lemon,  one  cup  of  sugar, 
one  tablespoonful  of  butter,  two  tablespoonfuls  of  milk,  four  eggs; 
mix;  pour  into  pans  lined  with  crust  and  bake.  When  done, 
spread  the  top  with  white  of  one  egg,  one-half  cup  of  sugar; 
brown. 

Lemon  Cream  Pie. — Boil  one  pint  of  milk,  add  three  teaspoon- 
fuls of  corn  starch;  when  boiled  take  from  stove  and  stir  in  the 
yolks  of  four  eggs,  two  tablespoonfuls  of  butter,  one  cup  of  sugar, 
the  juice  of  two  lemons  and  rind  of  one  grated;  pour  into  rich  crust; 
bake  twenty  minutes.  Whip  the  whites  of  four  eggs  with  one  cup 
of  sugar.  Spread  over  the  top  and  brown. 

Custard  Pie. — One  quart  of  milk,  five  eggs,  three  tablespoon- 
fuls of  sugar,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
Baked  in  pans  lined  with  plain  crust. 

Chocolate  Pie. — Four  tablespoonfuls  of  grated  chocolate,  one 
pint  of  water,  yolks  of  two  eggs,  two  tablespoonfuls  of  corn  starch, 
six  tablespoonfuls  of  sugar,  boil  until  thick ;  add  one  teaspoonful  of 
Dr.  Price's  Extract  of  Vanilla;  bake  the  crust,  pour  in  the  chocolate. 
Beat  the  whites  of  the  eggs  with  one  cup  of  sugar,  spread  over  top 
and  brown. 

Marlborough  Pie. — Six  macaroons,  roll  fine;  one  cup  of  stewed 
apples,  three  eggs,  one-half  pint  of  cream,  one  teaspoonful  of  Dr. 
Price's  Extract  of  Almond,  two  teaspoonfuls  of  chopped  citron; 
mix.  Line  deep  pan  with  crust,  pour  in  the  mixture;  bake. 

Cocoanut  Pie. — One-half  pound  of  sugar,  one-quarter  pound 
of  butter,  three  eggs,  one-half  pound  of  grated  cocoanut,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Rose;  mix;  pour  into  pan  lined 
with  crust;  bake. 

Victoria  Pie. — Steam  six  apples  until  tender,  press  through  a 
sieve,  and  mix  a  tablespoonful  of  butter  with  them  while  hot;  let 
stand  to  cool.  Add  the  yolks  of  four  eggs,  the  juice  of  one  lemon, 
one  cup  of  sugar  and  one  of  cream.  Line  pie  pans  with  plain  paste; 
fill  with  the  mixture;  bake  in  a  quick  oven;  cover  tops  with  me- 
ringue. 

Dr.  Price's  Ice  Cream  Sugar  will  revolutionize  the  making  of 
Ice  Cream  in  every  home  where  it  is  tried. 


Dr.  Price  s  Personal  Announcement 

For  nearly  three  generations  I  have  been  known  among  grocers  as 
a  pioneer  ia  the  scientific  manufacture  of  pure  foods.  Dr.  Price's 
Cream  Baking  Powder  and  Delicious  Flavoring  Extracts,  the  two 
articles  bearing  my  name,  are  staples  upon  the  shelves  of  grocers  of 
two  continents,  and  seven  out  of  ten  housewives  acknowledge  my  pro- 
ducts as  the  world  s  standards. 

Those  house-wives  who  have  not  used  my  Delicious  Flavoring 
Extracts  I  respectfully  ask  to  try  them,  feeling  certain  that  they 
will  be  found  just  as  represented,  the  natural  flavor  of  the  fruit, 
uniform  strength  and  pertect  purity. 

Yours  very  truly, 

DR.  V.  C.  PRICE 


FRUITS  USED  IN  THE  MANUFACTURE  OF 


'RICE'S  DELICIOUS   FLAVORING  EXTRACTS 


SICILY 
GATHERING  LEMONS  FOR  DR.  PRICE'S  DELICIOUS  FLAVORING  EXTRACTS 


Cherry  Pie. — Line  the  pan  with  good  crust  and  fill  with  ripe 
cherries,  stoned;  regulate  the  quantity  of  sugar  you  scatter  over 
them  by  their  sweetness.  Cover  and  bake.  When  cold  sift  pow- 
dered sugar  over  upper  crust. 

Blackberry,  Raspberry  and  Plum  pies  are  made  in  the  same  way. 

Pumpkin   Pie. — One-half  cup   of  pumpkin,   one  cup   of  milk,/ 
sugar  to  taste;  one  egg,  one  teaspoonful  extract  of  ginger,  one-half 
teaspoonful  of  cinnamon,  one-quarter  teaspoonful  of  cloves,  one 
tablespoonful  of  whisky  or  brandy,  enough  for  one  pie. 

Sweet  Potato  Pie. — One  pint  of  mashed  sweet  potatoes,  one 
cup  of  sweet  milk,  one  cup  of  butter,  one  cup  of  sugar,  four  eggs, 
one  nutmeg,  one-half  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 
Pour  into  pan  lined  with  crust;  bake. 

Mince  Pie  Meat. — Boil  two  pounds  of  good  meat  tender;  chop 
fine  when  cold;  one-half  pound  of  suet,  chopped  fine;  one  table- 
spoonful  of  ground  cloves,  one  of  nutmeg,  one  tablespoonful  each 
of  Dr.  Price's  Extract  of  Cinnamon  and  Ginger,  two  cups  of  sugar, 
one  cup  of  molasses,  one  cup  of  wine,  one  of  brandy,  two  pounds  of 
seeded  raisins,  two  pounds  of  currants,  one  pound  of  citron  chopped 
fine,  two  pounds  of  tart  apples  chopped  fine,  one  teaspoonful  of  salt, 
one  teaspoonful  of  ground  mace,  one  of  allspice;  mix  well;  put  in 
stone  jars  and  cover.  Will  keep  all  winter. 

Peach  Pie. — Line  a  pie  tin  with  crust,  slice  the  peaches  and  put 
sugar  enough  over  to  sweeten,  allow  three  peach  kernels  to  a  pie, 
add  a  little  water;  bake  with  cross  bars  of  crust  across  the  top.  Can 
be  made  from  canned  peaches. 

Currant  and  Raspberry  Tart. — Three  cups  of  currants,  one 
cup  of  raspberries,  one  and  one-half  cups  of  sugar;  bake  with  under 
and  upper  crust. 

Tarts. — Use  the  best  puff  paste  for  tarts,  roll  thick  and  bake  in 
small  pans;  fill  with  jam,  jelly  or  cream. 

Cream  Tarts. — Fill  tart  shells  with  whipped  cream;  put  a  spoon- 
ful of  jelly  on  top  of  cream. 

Tart  Shells. — Roll  thin  good  puff  paste,  cut  out  with  a  glass, 
then  with  a  wineglass  cut  out  the  center  of  small  ones,  lay  on  top 
of  each  other  and  bake.  Fill  with  jelly  or  jam. 

Almond  Tarts. — Beat  to  a  cream  the  yolks  of  three  eggs  and 
one-quarter  of  a  pound  of  sugar;  add  one-half  pound  of  pounded 
almonds;  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond;  put  in 
tart  tins  lined  with  paste;  bake  ten  minutes. 

Dr.  Price's  Harmless  Food  Colors  and  Fruit  Coloring  are  the 
only  colors  in  the  market  that  are  safe  to  use. 

25 


Cocoanut  Tarts. — Dissolve  one-half  pound  of  sugar  in  one-half 
pint  of  water,  add  one  pound  of  grated  cocoanut,  boil;  when  cool 
add  the  yolks  of  three  and  the  white  of  one  egg;  mix  and  pour  into 
tart  tins  lined  with  crust;  bake. 

Cheese  Cakes. — One  cup  of  grated  cocoanut,  one  cup  of  milk 
curds,  one  cup  of  cream,  yolks  of  five  eggs,  one  cup  of  sugar,  one 
teaspoonful  of  Dr.  Price's  Extract  of  Almond;  boil  until  thick;  pour 
into  tart  tins  lined  with  puff  paste;  bake  ten  minutes.  Orange  or 
lemon  can  be  used  in  place  of  cocoanut. 

Strawberry  Short-Cake. — One  quart  of  flour,  two  teaspoonfuls 
of  baking  powder,  pinch  of  salt,  a  tablespoonful  of  sugar,  three 
tablespoonfuls  of  butter  and  milk  to  make  a  soft  dough;  bake  in 
two  layers,  one  on  top  of  the  other,  with  butter  between;  when  cool, 
slit  open  with  a  knife  and  cover  with  berries  sprinkled  with  sugar, 
put  other  layer  of  crust  on  top  and  cover  with  berries. 


DUMPLINGS. 


Steamed  Apple  Dumplings. — Make  a  good  baking  powder  crust; 
peel  and  core  tart  apples,  fill  the  cavity  in  apples  with  sugar,  wrap 
each  in  the  dough,  and  steam  one  hour.  Serve  with  butter  and 
sugar  sauce. 

Baked  Apple  Dumplings. — Make  as  for  steamed  dumplings; 
put  in  pan  so  as  not  to  touch;  bake  brown.  Serve  with  cream  sauce. 

Peach  Dumplings. — Make  the  same  crust  as  for  apple  dum- 
plings. Use  canned  peaches,  put  a  little  piece  of  butter  with  same, 
and  a  little  sugar,  cover  in  dough  and  bake.  Serve  with  foaming 
sauce. 

Barberries. — Make  a  crust  as  for  pie,  roll  out  quite  thin  and 
cut  in  rounds  with  the  top  of  a  pint  pail,  if  you  are  not  fortunate 
enough  to  have  a  cutter  the  requisite  size.  On  these  rounds  pour  a 
good  tablespoonful  of  this  mixture:  One  coffee  cup  of  stoned  and 
chopped  raisins,  one  piece  of  citron  about  the  size  of  a  trade  dollar, 
the  juice  and  grated  rind  of  one  lemon,  one  egg,  one  cup  of  sugar 
and  a  pinch  of  salt;  mix  all  well.  After  putting  it  on  the  paste, 
wrap  it  together,  thus  making  a  sort  of  a  little  turn-over.  Do  not 
cut  any  vent  in  the  dough,  but  press  the  edges  so  firmly  together 

If  something  pure,  nice,  and  delicate  is  wanted,  use  Dr.  Price's 
Jelly  Sugar  Desserts. 

26 


that  not  a  drop  can  escape.  When  all  are  laid  side  by  side  in  a  pan 
or  baking  tin,  wet  them  over  with  milk  in  which  a  little  sugar  is 
dissolved;  this  gives  them  a  lovely  brown. 


PUDDINGS. 


Christmas  Plum  Pudding. — One  pound  of  suet  chopped  fine, 
one  pound  of  sugar,  one  pound  of  grated  bread,  one  pound  of  raisins, 
two  pounds  of  currants,  one  glass  of  brandy,  two  teaspoonfuls  of 
ground  ginger,  two  teaspoonfuls  of  nutmeg,  one  of  cloves,  a  pinch 
of  salt,  one  pint  of  milk;  beat  well  and  steam  five  hours.  Serve 
with  rich  wine  sauce. 

Fruit  Pudding  No.  I. — Stew  dried  apricots  or  peaches  until 
tender,  and  sweeten  to  taste.  While  hot  pour  over  Boston  crackers, 
split  open,  making  alternate  layers  of  fruit  and  crackers,  the  last 
one  being  a  thick  one  of  fruit.  Stand  away  to  cool,  and  serve  with 
whipped  cream. 

Fruit  Pudding  No.  2. — One  pint  of  flour,  two  teaspoonfuls  of 
baking  powder,  one  of  salt,  one  egg  and  milk  enough  to  make  a  very 
stiff  batter.  Add  one  cupful  each  of  raisins,  currants,  suet  and  one 
apple  cut  fine.  Pour  the  mixture  into  a  pudding  bucket,  and  place 
in  a  vessel  of  boiling  water,  boiling  steadily  for  two  hours.  Serve 
with  foaming  sauce. 

Suet  Pudding. — One  cup  of  suet,  one  cup  of  molasses,  one  cup 
of  milk,  one  cup  of  seeded  raisins,  two  cups  of  Graham  flour,  one 
cup  of  wheat  flour,  one  teaspoonful  of  baking  flour.  Steam  three 
hours. 

Graham  Pudding. — Two  cups  of  Graham  flour,  one  cup  of 
molasses,  one-half  cup  of  milk,  one  cup  of  raisins,  one  pinch  of  salt, 
and  one  teaspoonful  of  soda.  Steam  two  hours. 

Puff  Pudding. — Mix  one  pint  of  flour,  one  teaspoonful  of  baking 
powder,  a  pinch  of  salt,  and  milk  enough  to  make  a  batter.  Pour 
into  a  greased  pan;  put  steamed  apples  on  top,  then  pour  on  more 
batter.  Steam  one-half  hour.  Serve  with  hard  sauce. 

Cream  Pudding. — Mix  one-half  cup  of  sugar  and  one  grated 
lemon.  Beat  six  eggs  to  a  froth  and  add  one  pint  of  flour,  one  pint 
of  milk  and  one  pint  of  rich  cream,  a  pinch  of  salt.  Bake  in  a  but- 
tered dish.  Serve  with  lemon  sauce. 

Dr.  Price's  Ice  Cream  Sugar  is  delicious,  economical,  &3d  quick. 

27 


Tipsy  Pudding. — Saturate  loaf  of  sponge  cake  with  wine  or 
brandy;  make  a  rich  boiled  custard,  place  the  cake  in  a  deep  glass 
dish  and  pour  the  custard  over  it.  Stick  the  top  full  of  blanched 
almonds  and  serve  cold. 

Queen  of  Puddings. — One  pint  of  bread  crumbs,  one  quart  of 
milk,  one  cup  of  sugar,  yolks  of  four  eggs,  one  tablespoonful  of 
butter,  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon.  Bake; 
spread  with  a  layer  of  jelly  fruit.  Whip  the  whites  of  the  eggs  to 
a  froth  with  one  cup  of  sugar  and  the  juice  of  one  lemon;  then 
spread  on  top  and  brown. 

Snow  Pudding. — One-half  box  of  gelatine,  dissolve  in  one  pint 
of  boiling  hot  water;  when  nearly  cool  add  one  cup  of  sugar,  juice 
of  one  lemon,  strain;  add  whites  of  three  eggs  beaten  to  a  stiff  froth; 
beat  all  thoroughly  and  quickly;  pour  into  a  mold.  Serve  cold  with 
soft  custard  made  of  the  yolks  of  three  eggs,  one-half  teaspoonful 
of  corn  starch  stirred  in  one  pint  of  boiling  milk;  sweeten  to  taste 
and  flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon. 

Orange  Pudding. — Peel  and  cut  up  six  oranges  into  the  bottom 
of  a  dish;  pour  over  them  a  custard.  Make  the  frosting  of  the 
whites  of  four  eggs  and  one-third  of  a  cup  of  sugar.  Spread  over 
the  top,  brown  a  little  and  serve  cold. 

Banana  Pudding. — Cut  stale  cake  in  thin  slices  and  line  a  dish 
with  slices.  Cover  the  cake  with  banana  sliced  very  thin.  Over 
this  pour  a  cupful  of  thin  boiled  custard.  Make  another  layer  of 
cake  and  bananas  and  cover  with  custard.  Set  away  to  cool. 

Rice  Pudding. — One  quart  of  milk,  four  eggs,  one-half  cup 
rice,  three-quarters  cup  of  sugar,  one  tablespoonful  of  butter,  one- 
half  cup  of  raisins,  seeded  and  chopped;  boil  the  rice  five  minutes  in 
one  pint  of  milk.  When  cool,  add  the  yolks  of  the  eggs,  also  butter 
and  sugar,  then  the  pint  of  unboiled  milk,  the  whites  of  the  eggs 
and  the  raisins  last;  add  one  teaspoonful  of  Dr.  Price's  Extract 
of  Nutmeg.  Cook  one  hour  and  eat  cold. 

Cottage  Pudding. — One  cup  of  milk,  half  cup  of  sugar,  two 
cups  of  flour,  one  egg,  one  tablespoonful  melted  butter,  two  tea- 
spoonfuls  baking  powder;  flavor  with  Dr.  Price's  Extract  of  Lemon; 
bake  one-half  hour.  Serve  with  lemon  sauce. 

Railroad  Pudding. — Beat  one  egg,  add  one  cup  of  sugar,  one 
teaspoonful  melted  butter,  one  and  one-half  cups  of  flour,  one  tea- 
spoonful  baking  powder,  one-half  cup  of  milk,  one  teaspoonful  of 
Dr.  Price's  Extract  of  Lemon;  bake.  Serve  with  foaming  sauce. 

Dr.  Price's  Food  Colors — the  only  colors  that  meet  the  require- 
ments of  the  Pure  Food  Laws. 

28 


Peach  Cottage  Pudding. — Stir  sliced  peaches  into  a  batter 
made  of  one-half  cup  sugar,  three  tablespoonfuls  of  melted  butter, 
one  beaten  egg,  one  cup  of  milk,  one  pint  of  flour,  three  teaspcon- 
fuls  of  baking  powder;  bake  in  a  loaf.  Serve  with  hard  sauce. 

Chocolate  Pudding. — Boil  one  pint  of  milk,  add  one-half  cup  of 
sugar,  two  tablespoonfuls  of -grated  chocolate,  one  large  spoonful  of 
corn  starch;  boil  until  thickened,  then  pour  into  a  mold  and  place 
on  ice.  Serve  with  cream  flavored  with  Dr.  Price's  Extract  of 
Vanilla. 

Fig  Pudding. — One-half  pound  of  figs,  one-quarter  pound  of 
bread  crumbs,  one  teacupful  of  milk,  two  and  one-half  ounces  of 
sugar,  three  ounces  of  butter  and  two  eggs;  chop  the  figs  fine  and 
put  in  the  butter,  sugar,  and  eggs.  Butter  a  mold  and  sprinkle  with 
flour.  Steam  three  hours. 

Macaroni  Pudding. — One  cup  broken  macaroni,  one  quart  milk, 
four  eggs,  juice  and  grated  peel  of  one-half  lemon,  three-quarters 
of  a  cup  of  sugar  and  two  tablespoonfuls  of  butter;  boil  the  mac- 
aroni in  one-half  the  milk  until  tender;  while  hot  stir  in  the 
butter,  sugar,  lemon  and  eggs.  Bake  in  a  buttered  mold  one-half 
hour. 

Delmonico  Pudding. — One  quart  of  milk,  one  tablespoonful  of 
corn  starch  dissolved  in  cold  milk;  yolks  of  five  eggs  well  beaten, 
six  tablespoonfuls  of  sugar;  boil  five  minutes,  then  pour  into  pudding 
dish  and  bake  one  hour;  beat  the  whites  of  six  eggs  with  sugar  and 
flavor  with  Dr.  Price's  Extract  of  Lemon;  return  to  the  oven  and 
brown. 

Indian  Pudding. — Pour  enough  boiling  water  on  two  cups  of 
Indian  meal  to  wet,  add  one-half  cup  of  butter,  one  cup  of  sugar,  a 
pinch  of  salt;  two  cups  of  milk,  one-half  cup  of  molasses,  one 
cup  of  seeded  raisins,  one  teaspoonful  of  Dr.  Price's  Essence  of 
Cinnamon  and  a  little  nutmeg.  Bake  three  hours  and  serve  with 
cream. 

Tapioca  Fruit  Pudding. — Soak  one  cup  of  tapioca  over  night, 
cook  soft  in  water,  then  add  and  cook  thoroughly  one  pint  preserved 
raspberries;  cool  in  a  mold  and  serve  with  sugar  and  cream. 

Delicate  Pudding. — One  cup  of  sugar,  one  cup  of  milk,  one  egg, 
one  cup  of  raisins,  butter  the  size  of  an  egg,  two  teaspoonfuls  of 
baking  powder,  flour  enough  to  make  a  stiff  batter.  Steam  one 
hour. 

A  good  appetite  is  essential  to  good  digestion,  and  digestion  is 
promoted  by  the  use  of  pure  food.  Dr.  Price's  Jelly  Sugar  Desserts 

are  pure  and  aid  digestion. 

29          - 


Steamed  Berry  Pudding. — One  cup  of  sugar,  two  cups  of  flour, 
one  cup  of  milk,  two  cups  of  berries,  and  two  teaspoonfuls  of  baking 
powder.  Steam  two  hours. 

Cup  Pudding. — One  cup  of  milk,  one  cup  of  molasses,  one  cup  of 
butter,  one  cup  of  flour,  one  teaspoonful  of  baking  powder;  steam 
two  hours.  Serve  with  wine  sauce. 

Brown-Top  Pudding. — Put  into  a  pudding  dish  slices  of  stale 
cake,  pour  over  it  a  custard  flavored  with  Dr.  Price's  Extract  of 
Lemon;  cover  the  top  with  a  meringue;  bake  brown.  Serve  with 
lemon  sauce. 

Boston  Pudding. — One  cup  of  sugar,  two-thirds  of  a  cup  of 
butter,  one  cup  of  milk,  three  cups  of  flour,  two  teaspoonfuls  of 
baking  powder,  two  tablespoonfuls  of  molasses,  one  cup  of  seeded 
raisins  and  a  pinch  of  salt.  Boil  four  hours. 

Rice  Meringue. — Boil  a  cupful  of  rice  in  one  quart  of  water 
until  tender,  drain  in  a  colander,  add  a  pint  of  milk,  a  tablespoonful 
of  butter  and  the  yolks  of  six  eggs  beaten  with  two  cupfuls  of  sugar, 
with  the  juice  and  rind  of  a  lemon ;  pour  in  a  baking  dish  and  bake 
in  a  quick  oven.  Beat  the  whites  of  the  eggs  with  a  teacupful  of 
powdered  sugar,  heap  over  the  top.  Set  in  oven  to  brown. 

Fritters. — Four  eggs  well  beaten,  one  quart  of  flour,  two  heap- 
ing teaspoonfuls  baking  powder,  one-half  teaspoonful  of  salt,  milk 
to  make  a  batter;  fry  in  hot  lard;  sprinkle  with  sugar  or  eat  with 
syrup. 

Apple  Fritters. — One  cup  of  sweet  milk,  two  cups  of  flour,  two 
eggs,  one  teaspoonful  of  baking  powder,  one  tablespoonful  of  sugar; 
a  pinch  of  salt;  heat  the  milk  and  add  it  slowly  to  the  yolks  and 
sugar;  add  the  flour  and  whites  of  eggs;  stir  well;  add  thin  slices  of 
sour  apples;  drop  from  spoon  into  boiling  hot  lard;  fry  light  brown. 
Serve  with  lemon  sauce. 

Peach  Fritters  and  Pineapple  Fritters  made  in  the  same  way. 

Cream  Fritters. — Stir  into  one  pint  of  sweet  milk  one  and  one- 
half  pints  of  flour  which  has  been  previously  mixed  with  two  heap- 
ing teaspoonfuls  of  baking  powder,  adding  six  eggs  well  beaten,  one 
teaspoonful  of  salt,  and  lastly  one  pint  of  good  sweet  cream;  drop 
this  mixture  from  a  tablespoon  into  hot  lard  and  fry  same  as  dough- 
nuts. 

Apple  Charlotte. — Butter,  then  flour  a  pudding  dish;  line  it 
with  thin  slices  of  bread  buttered  on  both  sides;  put  a  thick  layer 
of  apples  cut  in  thin  slices,  sugar  and  a  little  cinnamon  and  a  few 

The  most  cultivated  palate  is  never  offended  by  the  use  of  Dr. 
Price's  Extracts,  because  of  their  natural  fruit  flavors. 

30 


small  pieces  of  butter;  another  layer  of  bread  and  butter,  apples, 
sugar,  cinnamon,  and  butter  last.  Bake  slowly  for  two  hours, 
leaving  the  dish  covered  until  half  an  hour  before  serving,  then  let 
the  apples  brown  on  top. 


PUDDING  SAUCES. 


Lemon  Sauce. — One  pound  of  sugar,  three  ounces  of  butter, 
one-half  cup  of  water,  juice  and  rind  of  two  lemons;  boil  and  beat 
in  the  yolks  of  two  eggs;  when  cold  add  the  whites  of  two  well- 
beaten  eggs. 

Foaming  Sauce. — Beat  the  whites  of  three  eggs;  melt  one  cup 
of  sugar  in  a  little  water  and  boil;  stir  in  one  glass  of  wine  and  the 
eggs. 

Hard  Sauce. — One  cup  of  butter,  three  cups  of  sugar;  beat  to  a 
cream  and  flavor  with  Dr.  Price's  Extract  of  Lemon.  In  serving 
a  luncheon  where  a  certain  color  scheme  is  to  be  carried  out,  this 
hr.rd  sauce  may  be  made  a  beautiful  addition  by  adding  a  few 
drops  of  any  one  of  Dr.  Price's  Food  Colors. 

Good  Pudding  Sauce. — Beat  together  four  tablespoonfuls  of 
sugar  and  four  ounces  of  butter;  stir  in  one  cup  of  boiling  water; 
flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of  Almond. 

Hard  Brandy  Sauce. — Two  cups  of  powdered  sugar,  one-half 
cup  of  butter  beaten  to  a  cream,  and  add  one  wineglass  of  brandy, 
half  teaspoonful  of  extract  of  cinnamon. 

White  Wine  Sauce. — Beat  to  a  cream  one-half  cup  of  butter 
and  two  and  one-half  cups  of  powdered  sugar,  add  one-half  cup  of 
boiling  water.  Stir  in  gradually  two  wineglasses  of  white  wine  and 
one  teaspoonful  of  extract  of  nutmeg;  put  into  a  double  boiler  and 
stir  until  the  sauce  is  hot,  but  do  not  let  it  boil.  Serve  cold. 


CUSTARDS,  CREAMS  AND  JELLIES. 

T 

Blanc  Mange. — In  seasoning  custards  and  blanc  mange,  never 
use  ginger,  allspice,  mace,  or  cloves.  Cinnamon  and  nutmeg  are  the 
only  spices  used,  but  the  fruit  essence  of  cinnamon  is  the  most  suit- 
able for  flavoring. 

There  is  no  Aniline  or  Coal  Tar  Dyes  in  Dr.  Price's  Jelly  Sugar 
Desserts. 

31 


Blanc  Mange  for  Summer  No.  i. — Sweeten  one  quart  of  cream 
and  flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of  Lemon; 
dissolve  one  tablespoonful  of  gelatine  in  hot  water  and  pour  into 
the  cream.  Set  on  ice  and  serve  with  whipped  cream. 

Blanc  Mange  for  Summer  No.  2. — Take  two  cups  of  cream, 
one-half  ounce  of  gelatine,  one-half  cup  of  sugar,  one  teaspoonful 
of  Dr.  Price's  Extract  of  Vanilla;  dissolve  the  gelatine  in  water; 
mix;  let  it  come  to  a  boil,  then  pour  into  mold. 

Neapolitan  Blanc  Mange. — Make  a  corn  starch  blanc  mange 
and  separate  into  four  parts;  put  the  white  into  the  bottom  of  the 
mold;  stir  into  one  part,  while  warm,  one  heaping  tablespoonful  of 
grated  chocolate,  and  pour  into  the  same  mold  on  top  of  the  white; 
color  the  next  part  with  one-half  teaspoonful  of  Dr.  Price's  Fruit 
Coloring  and  pour  it  on  top  of  the  chocolate;  color  the  last  part 
with  the  yolk  of  an  egg  and  pour  all  into  the  mold.  Cut  into  thin 
slices  and  serve  with  whipped  cream. 

Velvet  Blanc  Mange. — Two  cups  of  sweet  cream,  one-half  cup 
of  gelatine  dissolved  in  hot  water,  one-half  cup  of  powdered  sugar, 
one  glass  of  white  wine,  one  teaspoonful  of  Dr.  Price's  Extract  of 
Almond;  boil  the  cream,  sugar  and  gelatine  until  it  is  smooth,  then 
take  it  from  the  fire  and  flavor  by  adding  the  wine  last.  Stir  well 
and  pour  into  a  mold. 

Corn  Starch  Blanc  Mange. — Dissolve  three  teaspoonfuls  of 
corn  starch  in  one  pint  of  milk,  add  three  teaspoonfuls  of  sugar  and 
the  whites  of  three  eggs.  Pour  this  mixture  into  one  pint  of  boiling 
milk.  Boil  ten  minutes.  Flavor  with  one-half  teaspoonful  of  Dr. 
Price's  Extract  of  Almond,  and  color  with  Dr.  Price's  Violet  Color; 
pour  into  cups.  Turn  out  when  cool  and  serve  with  cream. 

Macaroon  Custard. — Take  one  quart  of  milk,  set  it  on  to  boil; 
mix  one-half  tablespoonful  of  butter  and  three  of  flour,  and  stir  into 
the  boiling  milk;  beat  the  yolks  of  six  eggs  with  one-half  cup  of 
sugar;  stir  into  the  milk  and  take  from  the  fire  to  cool;  flavor  with 
Dr.  Price's  Extract  of  Orange;  now  crumble  one  dozen  macaroons 
over  the  top  of  the  dish  and  pile  on  meringue. 

Boiled  Custard. — One  quart  of  milk,  two  eggs,  one  tablespoonful 
of  corn  starch,  one  teacup  of  sugar,  one  teaspoonful  of  Dr.  Price's 
Extract  of  Vanilla. 

Dr.  Price's  Aromatic  Essence  of  Jamaica  Ginger,  prepared 
from  selected  roots,  is  useful  in  every  family. 


32 


Almond  Custard. — One  pint  of  new  milk,  one  cup  of  sugar,  one- 
quarter  pound  of  blanched  almonds,  chopped;  stir  over  the  fire;  add 
the  well-beaten  yolks  of  four  eggs;  flavor  with  Dr.  Price's  Extract 
of  Rose;  put  into  cups  and  pile  on  meringue.  Color  with  Dr. 
Price's  Fruit  Coloring. 

Cup  Custard. — Beat  four  eggs  with  two- thirds  of  a  cup  of  white 
sugar,  add  a  quart  of  rich  new  milk;  flavor  with  one  teaspoonful  of 
Dr.  Price's  Extract  of  Almond  or  Vanilla;  stir  all  together;  pour 
into  cups  and  place  them  in  a  dripping  pan  of  water;  set  in  an  oven 
and  bake  with  moderate  heat. 

Floating  Island. — One  quart  of  milk,  four  eggs,  whites  and 
yolks  beaten  separately,  four  tablespoonfuls  of  sugar,  two  tea- 
spoonfuls  Dr.  Price's  Extract  of  Vanilla,  one-half  cup  of  currant 
jelly;  heat  milk  to  scalding,  but  not  boiling;  beat  the  yolks,  stir  into 
them  the  sugar,  and  pour  upon  them  gradually,  mixing  well,  a  cup 
of  the  hot  milk;  return  to  saucepan  and  boil  until  it  begins  to 
thicken;  when  cool,  flavor  and  pour  into  a  glass  dish;  heap  upon  the 
top  meringue  of  whites,  whipped  until  you  can  cut  it,  into  which 
you  have  beaten  the  jelly,  a  teaspoonful  at  a  time. 

Dr.  Price's  Tapioca  Cream. — Soak  two  tablespoonfuls  of  tapi- 
oca over  night  in  just  enough  water  to  cover  it;  in  the  morning  boil 
one  quart  of  milk  with  the  soaked  tapioca,  by  placing  it  in  a  tin  can 
or  pail  set  in  water  to  boil ;  add  two- thirds  of  a  cup  of  sugar  and  a 
little  salt;  beat  the  yolks  of  three  eggs  thoroughly;  when  the  milk 
has  boiled  ten  minutes,  stir  in  the  yolks,  remove  from  the  fire  and 
stir  rapidly  for  five  minutes,  so  that  it  will  not  curdle;  flavor  with 
Dr.  Price's  Extract  of  Vanilla;  pour  into  a  baker  or  pudding  dish: 
beat  the  whites  of  the  eggs  to  a  stiff  froth,  which  pour  over  the  top 
of  the  cream ;  sift  sugar  over  the  top  and  brown  a  few  minutes  in  the 
oven.  Serve  cold. 

Bavarian  Cream. — One  quart  of  sweet  cream,  yolks  of  four  eggs, 
one-half  box  of  gelatine,  one  cup  of  sugar,  two  teaspoonfuls  of  Dr. 
Price's  Extract  of  Vanilla;  soak  the  gelatine  in  one  cup  of  cold 
water  twenty  minutes,  then  pour  into  one  pint  of  boiling  hot  sweet 
cream ;  add  the  yolks  of  the  eggs  well  beaten  and  heat  until  it  begins 
to  thicken,  then  take  from  the  stove  and  while  hot  add  the  other 
pint  of  cream  whipped  to  a  stiff  froth,  and  flavor  wi+h  Dr.  Price's 
Extract  of  Zephyr.  Mold,  and  set  on  ice  until  ready  for  use. 

A  most  dainty  dessert  can  be  quickly  made  with  Dr.  Price's 
Ice  Cream  Sugar. 


33 


Baked  Custard. — One  quart  of  milk,  four  beaten  eggs,  four 
tablespoonfuls  of  sugar  and  a  pinch  of  salt. 

Fruit  Charlotte. — Line  a  mold  with  lady  fingers  and  sections  of 
oranges;  soak  one-half  package  of  gelatine  in  one  cup  of  cold  water 
for  one-half  hour;  pour  in  one  and  one-half  cups  of  hot  water 
and  stir  until  dissolved,  then  add  one  cup  of  sugar  and  set  in  ice 
until  it  begins  to  thicken.  Beat  the  whites  of  three  eggs  to  a  strong 
froth  that  does  not  separate ;  mix  lightly  with  gelatine ;  flavor  with 
Dr.  Price's  Extract  of  Orange  and  pour  into  a  mold.  Put  into  the 
refrigerator  until  ready  for  use. 

Charlotte  Rus^e. — One  pint  of  rich  cream  whipped  to  a  stiff 
froth,  one-half  cv,.-  ot  powdered  sugar,  whites  of  two  eggs,  two  tea- 
spoonfuls  ol  jjr.  Price's  Extract  of  Zephyr;  line  a  glass  dish  with 
lady  fingers  or  small  slices  of  cake,  and  pour  on  the  whipped  cream. 

Russian  Cream. — Four  eggs,  one  cup  of  sugar,  one  quart  of  milk, 
one-half  box  of  gelatine  dissolved  in  one  pint  of  hot  water;  make  a 
custard  of  the  milk,  sugar  and  yolks  of  eggs;  take  from  the  stove  and 
stir  in  the  well-beaten  whites  of  the  eggs,  add  the  gelatine,  and 
flavor  with  Dr.  Price's  Extract  of  Lemon.  Pour  into  a  mold  and 
when  cold  serve  with  whipped  cream. 

Spanish  Cream. — One-half  box  of  gelatine,  one  quart  of  milk, 
yolks  of  three  eggs,  one  cup  of  sugar;  soak  the  gelatine  in  the  milk 
for  one  hour,  put  on  the  stove  and  stir  as  it  warms ;  beat  the  yolks 
and  sugar  together  and  stir  into  the  boiling  milk;  flavor  with  Dr. 
Price's  Extract  of  Vanilla.  Pour  into  mold  and  serve  with  cream. 

Swan's-Down  Cream. — "Whip  stiff  one  pint  of  rich  cream,  then 
beat  to  a  froth  the  whites  of  three  eggs,  sweeten  with  a  cup  of  sugar, 
and  flavor  with  two  teaspoonfuls  of  Dr.  Price's  Extract  of  Almond. 
Beat  all  together;  pour  into  a  glass  dish  and  set  into  a  bowl  of 
hacked  ice  to  send  to  the  table.  Eat  with  sponge  cake. 

Almond  Cream. — One  pint  of  milk  boiling  hot,  two  tablespoon- 
fuls of  corn  starch,  a  small  handful  of  almonds  blanched  and 
chopped  fine,  one  cupful  of  sugar.  When  quite  thick  take  from  fire 
and  pour  over  it  the  beaten  whites  of  three  eggs.  Set  on  ice  and 
serve  with  whipped  cream. 

Apple  Snow. — Pare  and  core  six  good-sized  apples,  steam  them 
in  two  tablespoonfuls  of  water  with  a  little  lemon  peel  till  quite  soft ; 
add  one-fourth  pound  of  finely  sifted  white  sugar,  the  whites  of 
two  fresh  eggs.  Beat  it  well  for  three-quarters  cf  an  hour  without 
stopping,  and  serve  heaped  up  in  custard  glasses. 

A  maximum  of  pleasure  at  a  minimum  of  cost — Dr.  Price's  Ice 
Cream  Sugar. 

34 


Italian  Cream. — One-half  box  of  gelatine,  one-half  pint  of  milk; 
soak  the  gelatine  in  milk  one-half  hour;  add  a  pint  of  milk  and  yolks 
of  f our  eggs,  stir  while  boiling,  and  sweeten  to  taste ;  take  from  the 
stove  and  flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of 
Vanilla  and  one  wineglass  of  brandy;  stir  in  the  whites  of  eggs  well 
beaten;  pour  into  a  mold  to  harden. 

Rice  Cream. — Wash  half  a  cup  of  rice  and  cover  with  three 
cups  of  milk,  steam  until  soft,  add  one  pint  of  milk,  four  tablespoon- 
fuls  of  sweet  cream,  the  yolks  of  three  eggs  beaten  with  half-cup  of 
sugar.  Put  all  in  a  double  kettle  and  let  it  cook  ten  minutes.  Pour 
out  in  an  earthen  pudding  dish.  Frost  with  the  beaten  whites  of 
two  eggs,  to  which  is  added  four  tablespoonfuls  of  sugar  and  a  tea- 
spoonful  of  Dr.  Price's  Extract  of  Lemon;  set  in  the  oven  a  few 
minutes. 

Snow  Balls. — Wash  a  cupful  of  rice  and  put  in  a  saucepan  with 
a  cupful  of  milk;  boil  until  tender,  add  a  pinch  of  salt  and  put  into 
small  cups  to  cool.  When  cold,  turn  out  into  a  dish  and  pour  over 
boiled  custard. 

Wine  Jelly. — Dissolve  one  package  of  Dr.  Price's  Orange  Jelly 
Sugar  Dessert  in  one-half  pint  of  boiling  water  ;  stir  until  thor- 
oughly dissolved  then  add  one-half  pint  of  grape  juice,  p^rt,  or 
sherry  wine.  Let  it  get  cold. 

Chocolate  Cream. — Soak  one-half  box  of  gelatine  in  one-half 
cup  of  warm  water  one  hour.  Add  to  the  same  one-half  cup  of 
grated  chocolate,  one-half  pound  of  white  sugar,  and  one  pint  of 
new  milk;  stir  all  together  and  boil  five  minutes  by  placing  the  ves- 
sel in  another  of  boiling  water,  then  add  one-half  pint  of  rich  cream, 
boil  one  minute.  Flavor  with  Dr.  Price's  Extract  of  Vanilla,  and 
pour  into  molds  to  cool. 

Fruit  Desserts. — Dissolve  one  package  of  Dr.  Price's  Lemon  Jelly 

Sugar  Dessert  in  one  pint  of  boiling  hot  water ;  have  ready  a  handful 
of  candied  cherries,  some  Malaga  grapes,  the  meat  of  two  oranges, 
and  two  bananas  sliced.  Pour  a  little  jelly  into  a  mold  to  harden, 
then  put  in  more  fruit  and  more  jelly,  etc.  When  it  is  to  be  served, 
break  it  up  and  serve  on  a  platter  with  a  thin  custard  made  of  one 
quart  of  milk  boiled  with  the  yolks  of  four  eggs  and  one  teaspoon- 
ful of  Dr.  Price's  Extract  of  Lemon. 

Lemon  Jelly. — Dissolve  one  package  of  Dr.  Price's  Lemon  Jelly 
Sugar  Dessert  in  one  pint  of  boiling  water,  using  a  porcelain  or  enam- 
eled dish  (not  tin) ;  stir  until  thoroughly  dissolved,  then  pour  into 

There  is  economy  in  strength,  and  there  is  strength  in  Dr. 
Price's  Delicious  Flavoring  Extracts. 

35 


molds  or  dishes  that  have  been  rinsed  in  cold  water.  Place  in  the 
ice  box  or  other  place  to  cool ;  turn  out  so  as  to  keep  the  form ;  dip 
molds  in  warm  water  for  an  instant.  This  makes  one  pint  of  per- 
fectly wholesome,  delicious  fruit  jelly. 

Orange,  Cherry,   Mint,  Strawberry,  Raspberry  and  Pineapple 
Jelly. — Made  the  same  as  Lemon  Jelly. 


SPECIAL    DESSERTS. 

To  be  served  in  place  of  Pies,  Puddings  or  Creams. 
Attractive,  Nutritious  and  Wholesome. 


Fruit  or  Nut  Dessert. — Dissolve  one  package  of  Dr.  Price's  Jelly 
Sugar  Dessert,  either  Strawberry,  Raspberry,  Cherry,  Pineapple, 
Peach  or  Orange  in  one  pint  of  boiling  water,  placing  aside  to  cool. 
When  partly  set,  stir  in  one  cup  of  fruit  or  nut  meats.  Pour  into 
mold  and  set  on  ice.  If  fruit  used  contains  much  juice,  use  less 
water  in  dissolving  jelly. 

Snow  Pudding. — Dissolve  in  one  pint  of  boiling  water  one 
package  of  Dr.  Price's  Orange  Jelly  Sugar  Dessert.  When  cold  add 
the  whites  of  three  eggs  beaten  to  a  stiff  froth  Beat  well  through 
and  pour  into  mold.  Serve  cold  with  whipped  cream  and  powdered 
sugar,  flavored  with  Dr.  Price's  Orange  Extract. 

Nut  Jelly  Pudding. — Dissolve  one  pint  of  Dr.  Price's  Lemon 
Jelly  Sugar  Dessert  in  one  pint  of  boiling  water  and  let  stand  until 
cool ;  then  take  one-half  cup  of  blanched  almonds  and  English  wal- 
nuts cut  up  fine  and  stir  well  through  the  jelly.  Then  pour  into 
mold  and  put  in  ice  box.  Serve  with  whipped  cream,  sugar  and 
Dr.  Price's  Lemon  Extract  to  suit  taste.  Something  very  delicious. 

Jelly  Sugar  Marshmallow. — Dissolve  a  package  of  Raspberry 
Jelly  Sugar  Dessert  in  the  regular  way ;  as  it  stiffens,  put  one-quarter 
pound  of  white  marshmallow  into  the  jelly.  Mold,  and  when  it 
becomes  hard  serve  with  whipped  cream. 

Jelly  Sugar  Pudding  Sauce. — In  preparing  the  Jelly  Sugar  Dessert 
use  twice  the  quantity  of  water  called  for  in  directions.  Let  it  cool ; 
then  pour  over  pudding.  Strawberry  or  raspberry  flavor  is  the  best. 

Cereal  Jelly  Pudding. — One  package  of  Dr.  Price's  Strawberry 
Jelly  Sugar  Dessert  dissolved  in  one  pint  of  boiling  water.  Pour  one- 
half  contents  into  mold  and  let  it  get  stiff,  then  put  three  tablespoon- 
fuls  of  Dr.  Price's  Wheat  Flake  Food  in  and  add  balance  of  jelly. 
Serve  cold  with  dry  food  over  the  jelly,  add  sugar  and  cream. 

Use  Dr.  Price's  Harmless  Food  Colors. 

36 


ICE  CREAMS,  ICES,  AND  SHERBETS. 

Coffee  Ice  Cream. — Dissolve  one  package  of  Dr.  Price's  Coffee 
Ice  Cream  Sugar  in  one  pint  of  milk,  stir  in  one  pint  of  cream  and 
freeze. 

Ice  Cream  No.  I. — Three  eggs  separated,  two  cups  of  sugar 
beaten  with  the  yolks ;  add  one  pint  of  cream  and  one  quart  of  milk, 
beat  the  whites  of  eggs  light  and  mix  well;  flavor  with  one  table- 
spoonful  of  Dr.  Price's  Extract  of  Vanilla. 

Chocolate  Ice  Cream. — Dissolve  one  package  of  Dr.  Price's 
Chocolate  Ice  Cream  Sugar  in  one  pint  of  milk.  Whip  one  pint  of 
cream  and  stir  into  the  milk.  Freeze. 

Peach  Ice  Cream. — Dissolve  one  package  of  Dr.  Price's  Vanilla 
Ice  Cream   Sugar  in  one  quart  of  cream.     Peal   six  large  ripe 
peaches  and  cut  into  fine  pieces  and  mix  with  three  tablespoonsful 
of  powdered  sugar.     Stir  into  cream  and  freeze. 

Fruit  Cream. — One  pint  of  cream,  one  pint  of  milk,  one  cup  of 
sugar,  one-half  pound  of  figs  chopped  fine,  one-half  pound  of  al- 
monds, one  can  of  peaches,  one  teaspoonful  each  of  Dr.  Price's 
Extract  of  Orange,  Vanilla  and  Coffee;  mix  well  before  putting 
into  the  freezer. 

Vanilla  Ice  Cream. — Dissolve  one  package  of  Dr.  Price's 
Vanilla  Ice  Cream  Sugar  in  one  pint  of  milk.  Whip  one  pint  of 
cream  and  stir  into  milk.  Freeze.  Serve  with  strawberry,  or  any 
fruit  preserves. 

Pistachio  Ice  Cream. — Dissolve  one  package  of  Dr.  Price's 
Pistachio  Ice  Cream  Sugar  in  one  pint  of  milk.  Whip  one  pint  of 
cream  and  stir  into  the  milk.  Freeze. 

Italian  Tutti-Frutti. — Take  a  large  form  for  ice  cream;  have 
ready  as  great  a  variety  of  ripe  fruit  as  possible,  watermelon  in- 
cluded; seed  the  watermelon,  cut  it  into  lozenges  or  squares,  put 
a  layer  of  it  into  the  form,  sugaring  it  well  with  granulated  sugar; 
then  a  layer  of  varied  fruits;  sugar  abundantly,  and  proceed  in  this 
way  until  the  form  is  packed  full  of  fruit  and  sugar;  cover  it,  set  in 
double  boiler  just  long  enough  for  the  sugar  to  dissolve  and  the 
juices  to  be  started;  then  let  it  cool;  when  cold,  freeze. 

Dr.  Price's  Delicious  Flavoring   Extracts   have  the  taste   and 
smell  of  the  natural  fruits. 

37 


Strawberry  Ice. — Crush  two  quarts  of  strawberries  with  two 
pounds  of  sugar;  let  them  stand  an  hour  or  more;  squeeze  them  in 
a  straining  cloth,  pressing  out  all  juice;  add  to  this  an  equal  measure 
of  water,  and  when  half  frozen  the  beaten  whites  of  eggs  in  the  pro- 
portion of  three  to  a  quart. 

Currant  Ice. — A  refreshing  ice  is  made  of  currants,  raspberries, 
or  equal  parts  of  each.  Squeeze  enough  fruit  in  a  jelly  bag  to  make 
a  pint  of  juice;  add  a  pint  each  of  water  and  sugar;  pour  the  whole 
boiling  hot  on  the  whites  of  three  eggs,  beaten  to  a  stiff  froth,  and 
whip  the  mixture  thoroughly;  when  cool,  freeze  in  the  usual  man- 
ner. Any  juicy  fruit  may  be  prepared  in  this  manner. 

Lemon  Ice. — The  juice  of  six  lemons  and  one  large  sweet 
orange,  one  quart  of  water,  and  two  cups  of  sugar.  Stir  until  dis- 
solved and  freeze  in  the  usual  manner. 

Kumyss. — Take  seven  pints  of  milk,  three  pints  of  tepid  water, 
one-half  of  a  cake  of  yeast  and  thirty  lumps  of  loaf  sugar;  dissolve 
the  yeast  in  part  of  the  tepid  water,  dissolve  sugar  in  the  rest;  when 
both  are  thoroughly  dissolved,  mix  all  the  ingredients  and  let  stand 
over  night;  in  morning  strain  and  place  in  bottles;  bottles  must  be 
tightly  corked  and  fastened;  let  stand  for  two  or  three  days  before 
using.  A  little  less  sugar  could  be  used,  if  too  sweet. 

Raspberry  Royal. — Put  four  quarts  of  berries  into  a  stone  jar; 
pour  one  quart  of  cider  vinegar  over  them;  add  one  pound  of  sugar; 
mash  to  a  paste  and  let  stand  in  the  sun  four  hours;  strain  out  all 
the  juice  and  add  one  pint  of  brandy;  put  into  bottles;  seal  and  lay 
in  the  cellar;  stir  two  tablespoonfuls  into  a  glass  of  ice  water  when 
you  wish  to  use  it. 

Pudding  Glace. — Thicken  one  pint  of  new  milk  with  two  table- 
spoonfuls  of  arrowroot;  boil  three  pints  of  milk,  pour  in  the  pint  of 
thickened  arrowroot,  also  three  eggs  and  three  cups  sugar;  stir  in 
one-half  pound  each  of  chopped  figs,  raisins  and  citron.  Flavor 
with  Dr.  Price's  Extract  of  Vanilla.  Freeze. 

Frozen  Peaches. — One  can  or  twelve  large  peaches,  two  coffee 
cups  of  sugar,  one  pint  of  water,  and  the  beaten  whites  of  three 
eggs ;  break  the  peaches  and  stir  all  ingredients  together.  Freeze 
the  whole  into  form. 


If  health  is  considered,  use  only  reliable  articles  like  Dr.  Price's 
Delicious  Flavoring  Extracts. 

38 


Strawberry  Sherbet. —  One  quart  of  berries  crushed  to  a  paste, 
three  pints  of  water,  juice  of  one  lemon,  one  teaspooiiful  of  Dr. 
Price's  Extract  of  Orange;  mix  and  let  it  stand  three  hours;  strain 
out  the  juice  into  one  pound  of  sugar;  stir  well  and  set  on  ice  until 
ready  to  use. 

Pomegranate  Sherbet. —  Juice  and  pulp  of  four  oranges,  one- 
quarter  of  a  box  of  gelatine  dissolved  in  hot  water,  one  cup  of 
sugar,  one  pint  of  cold  water,  one  teaspoonful  of  Dr.  Price's 
Fruit  Coloring  and  one  teaspoonful  of  Dr.  Price's  Extract  of 
Ideal. 

Orange  Sherbet.  —  Juice  of  six  oranges,  two  lemons,  one-half 
pint  of  sugar;  one  package  of  Dr.  Price's  Orange  Jelly  Sugar  Des- 
sert dissolved  in  one-half  pint  of  boiling  water.  Mix  the  juice  with 
one  pint  of  cold  water,  add  the  sugar  and  pulp  of  the  fruit,  then 
stir  in  the  dissolved  orange  sugar  and  flavor  with  one  teaspoonful 
of  Dr.  Price's  Extract  of  Orange.  Freeze. 

Pineapple  Sherbet. —  Dissolve  one  package  of  Dr.  Price's  Pine- 
apple Jelly  Sugar  Dessert  in  one-half  pint  boiling  water ;  stir  thor- 
oughly. Add  one  teaspoonful  Dr.  Price's  Extract  of  Lemon.  Put 
into  this  one  can  grated  pineapple  or  one  pint  of  the  fresh  fruit 
and  one-half  pound  of  sugar.  Mix  well  and  freeze. 

Fruit  Sherbet. —  Fruit  sherbets  are  now  being  sold  at  confec- 
tioners' stores,  but  they  can  be  as  easily  made  at  home.  Mash 
any  ripe  fruit  and  pass  it  first  through  a  coarse,  then  through  a 
fine  sieve.  To  every  quart  of  juice  add  a  quart  of  water,  and 
sweeten  with  powdered  sugar;  when  the  sugar  is  dissolved  strain 
again  and  keep  in  the  refrigerator  until  wanted. 

Jamaica  Ginger  Beer. —  One  four-ounce  bottle  of  Dr.  Price's 
Jamaica  Ginger,  one  ounce  cream  of  tartar,  six  quarts  of  water, 
one  pound  of  sugar,  grated  rind  of  one  lemon ;  mix  and  heat  through, 
add  one-half  cake  yeast;  bottle,  tie  down  the  corks,  and  lay  in 
cellar.  Good  in  four  days. 

Claret  Punch. —  One  quart  of  claret,  one-half  pint  of  ice  water; 
cover  two  lemons  sliced  thin  with  one-half  cup  of  powdered  sugar; 
let  them  stand  ten  minutes;  add  the  water  and  wine;  mix  well; 
serve  in  glasses  half  full  of  pounded  ice. 

Roman  Punch. —  Three  cups  of  good  lemonade,  one  glass  of 
champagne,  one  glass  of  rum,  two  tablespoonfuls  of  Dr.  Price's 
Extract  of  Orange,  whites  of  two  eggs,  one-half  pound  of  sugar; 
mix  well  and  serve  in  glasses  half  filled  with  broken  ice. 

Ignorance  and  want  of  judgment  lead  to  the  injudicious  use 
of  extracts  containing  poisonous  oils  and  ethers. 

39 


A  Delightful  Fruit  Punch. — Dissolve  a  pound  and  one-quarter 
of  sugar  in  a  quart  of  boiling  water;  add  the  grated  rind  of  one 
lemon  and  one  orange,  grate  only  the  yellow  rind,  the  least  bit  of 
the  white  will  make  it  bitter;  stir  in  one  package  of  Dr.  Price's 
Cherry  Jelly  Sugar  Dessert  dissolved  in  one-half  pint  of  boiling  water ; 
simmer  for  five  minutes;  take  from  the  fire,  and  when  cool  add  Dr. 
Price's  Extract  of  Orange  or  Lemon  to  suit  the  taste;  when  cold 
put  in  a  freezer  and  stir  until  frozen;  do  not  stir  rapidly,  but  slow- 
ly and  evenly;  color  with  Dr.  Price's  Fruit  Coloring  (perfectly 
harmless)  if  desired 


CONFECTIONERY. 


Marshmallows. — Dissolve  one-half  pound  of  white  gum  arabic 
in  pint  of  water,  strain  and  add  one-half  pound  of  fine  sugar  and 
place  over  the  fire,  stirring  constantly  until  the  syrup  is  dissolved, 
and  all  of  the  consistency  of  honey;  add  gradually  the  whites  of 
four  eggs  well-beaten ;  stir  the  mixture  until  it  becomes  somewhat 
thin  and  does  not  adhere  to  the  finger;  flavor  to  taste  with  Dr. 
Price's  Extract  of  Vanilla  and  pour  into  a  tin  slightly  dusted  with 
powdered  starch,  and  when  cool  divide  into  small  squares. 

Maple  Creams. — Take  one-half  as  much  water  as  maple  sugar, 
cook  without  stirring,  and  when  nearly  done  put  in  a  small  piece  of 
butter;  try  in  water,  and  when  it  begins  to  harden  take  off  and  stir 
rapidly  until  it  becomes  a  waxen  substance ;  then  make  in  balls  and 
put  halves  of  English  walnuts  on  either  side,  putting  on  a  greased 
plate  to  cool. 

Chocolate  Creams. — -Two  cups  of  pulverized  sugar,  one-half  cup 
cream,  flavor  to  suit  taste  with  Dr.  Price's  Extract  of  Vanilla;  boil 
five  minutes  and  make  into  balls  while  hot;  take  as  much  chocolate- 
as  required  and  steam  over  a  teakettle;  when  soft,  cover  the  balls 
and  set  thim  away  to  harden. 

In  all  particulars  that  constitute  perfect  flavors,  Dr.  Price's  can- 
not be  approached  by  the  various  extracts  in  the  market. 

40 


Vanilla  Taffy. — One  pound  of  white  sugar,  one  cup  cream,  one 
ounce  gum  arable;  boil  sugar  and  cream  together;  when  half  done 
add  dissolved  gum  arabic;  when  done,  flavor  with  Dr.  Price's 
Extract  of  Vanilla. 

Butter-Scotch. — Three  pounds  "A"  coffee  sugar,  one-quarter 
pound  butter,  one-half  teaspoonful  cream  tartar,  eight  drops  Dr. 
Price's  Extract  of  Lemon;  add  sufficient  water  only  to  dissolve  the 
sugar;  boil  without  stirring  till  it  will  easily  break  when  dropped 
in  cold  water,  and  when  done  add  the  lemon ;  pour  into  a  well-but- 
tered dripping-pan  one-quarter  inch  thick,  and  when  partly  cold 
mark  off  into  small  squares. 

Cream  Walnuts. — Two  pounds  of  white  sugar,  one  teacup  of 
water,  boil  until  it  threads;  flavor  highly  with  Dr.  Price's  Extract 
of  Vanilla;  take  from  the  fire  and  stir  until  white  and  creamy;  have 
walnuts  prepared,  make  the  candy  into  small  round  cakes;  press 
walnuts  into  the  sides,  drop  in  granulated  sugar. 

Cocoanut  Cream  Candy. — One  cocoanut,  one  and  one-half 
pounds  granulated  sugar;  put  sugar  and  milk  of  cocoanut  together, 
heat  slowly  until  sugar  is  melted;  then  boil  five  minutes;  add 
cocoanut  (finely  grated) ,  boil  ten  minutes  longer,  stir  constantly  to 
keep  from  burning;  pour  on  buttered  plates;  cut  in  squares;  will 
take  about  two  days  to  harden;  use  prepared  cocoanut  when  other 
cannot  be  had. 

Hoarhound  Candy. — Boil  two  ounces  of  dry  hoarhound  in  one 
and  one-half  pints  of  water  for  about  half  an  hour;  strain  and  add 
three  and  one-half  pounds  of  brown  sugar;  boil  over  a  hot  fire  until 
sufficiently  hard;  pour  out  in  flat,  well-greased  tins,  and  mark  in 
sticks  or  small  squares  with  a  knife  as  soon  as  cool  enough  to  retain 
its  shape. 

Molasses  Candy. — One  cup  molasses,  one  cup  sugar,  butter 
size  of  an  egg  (sweet  and  not  salt),  and  a  tablespoonful  vinegar; 
boil,  but  do  not  stir,  until  it  hardens  when  dropped  into  cold  water; 
when  done,  stir  in  a  teaspoonful  of  soda  and  beat  well;  pour  into 
buttered  pans,  and  when  cool  pull  until  white;  cut  into  sticks; 
flavor  if  desired  just  before  pouring  out  to  cool. 

Hickory-Nut  Candy. — One  cup  of  hickory-nut  meats,  two  cups 
sugar,  half  cup  of  water;  boil  sugar  and  water  without  stirring  until 
thick  enough  to  spin  to  a  thread;  flavor  to  suit  taste  with  Dr.  Price's. 
Extract  of  Vanilla;  set  in  cold  water;  stir  quickly  until  white,  then 
stir  in  the  nuts;  turn  into  flat  tin;  when  cold  cut  into  squares. 

Artistic,  delicate,  and  tasteless  are  Dr.  Price's  Food  Colors. 
Use  will  prove  their  merit. 

41 


Honey  Candy. — One  pint  of  white  sugar,  water  enough  to  dis- 
solve it,  and  four  tablespoonfuls  of  honey;  boil  until  it  becomes 
brittle  on  being  dropped  into  cold  water;  pull  when  cooling. 

Chocolate  Caramels  No.  I. — One  and  one-half  cups  of  grated 
chocolate,  four  of  brown  sugar,  one  and  one-half  of  cold  water, 
butter  size  of  an  egg  and  two  tablespoonfuls  sharp  vinegar;  boil  on 
the  top  of  a  stove  over  a  brisk  fire  until  it  becomes  brittle  when 
dropped  in  water;  do  not  stir,  but  shake  the  vessel  while  boiling; 
flavor  with  two  teaspoonfuls  Dr.  Price's  Extract  of  Vanilla  just 
before  taking  from  the  fire ;  pour  into  a  buttered  and  floured  drip- 
ping-pan and  check  off  into  even  squares  while  soft. 

Chocolate  Caramels  No.  2. — Take  four  ounces  of  chocolate; 
put  into  a.  saucepan  with  one-half  teacup  of  water  and  dissolve; 
then  add  three  pounds  sugar,  one-half  pint  of  cream  and  one  small 
teaspoonful  of  cream  of  tartar;  stir  slowly  until  it  will  crack;  when 
done,  pour  in  buttered  pans  and  mark  off  in  squares. 

Hickory-Nut  Macaroons. — To  hickory-nuts  pounded  fine,  add 
mixed  ground  allspice  and  nutmeg;  make  a  frosting  as  for  cakes; 
stir  in  the  meats  and  spices,  putting  in  enough  only  to  make  it  con- 
venient to  handle;  flour  the  hands,  and  make  the  mixture  into  balls 
about  the  size  of  a  nutmeg;  lay  them  on  tins  well-buttered,  giving 
room  to  spread;  bake  in  a  quick  oven;  use  washed  butter  for  greas- 
ing the  tins;  lard  or  salt  butter  gives  an  unpleasant  taste. 

Lemon  Drops. — One  cup  of  powdered  sugar,  two  teaspoonfuls 
of  Dr.  Price's  Extract  of  Lemon,  water  enough  to  dissolve;  boil 
until  crisp  when  dropped  into  water;  drop  in  buttered  piates  in 
drops  to  cool. 

Pop-Corn  Candy. — Put  into  an  iron  kettle  one  tablespoonful  of 
butter,  three  tablespoonfuls  of  water  and  one  cupful  of  white  sugar; 
boil  until  ready  to  candy,  then  throw  in  three  quarts  of  nicely 
popped  corn;  stir  vigorouslv  until  the  sugar  is  evenly  distributed 
over  the  corn;  take  the  kettle  from  the  fire  and  stir  until  it  cools  a 
little;  in  this  way  you  may  have  each  kernel  separate  and  all 
coated  with  the  sugar. 

Cream  Candy. — One  pound  of  white  sugar,  one  tablespoonful 
vinegar,  one  teaspoonful  Dr.  Price's  Extract  of  Lemon,  one  tea- 
spoonful cream  of  tartar;  add  a  little  water  to  moisten  sugar,  boil 
until  brittle;  put  in  extract,  then  turn  quickly  out  on  buttered 
plates;  when  cool,  pull  until  white  and  cut  into  squares. 

Dr.  Price's  Onion  Relish  appeals  to  the  taste,  giving  an  appe 
tizing  relish  to  whatever  is  used. 

42 


Peppermint  Drops. — One  cupful  of  sugar  crushed  fine  and  just 
moistened  with  boiling  water,  then  boil  five  minutes ;  take  from  the 
fire  and  add  cream  of  tartar  the  size  of  a  pea ;  mix  well  and  add  one- 
half  teaspoonful  of  Dr.  Price's  Essence  of  Peppermint;  beat  briskly 
until  mixture  whitens,  then  drop  quickly  upon  white  paper;  have 
cream  of  tartar  and  essence  of  peppermint  measured  while  the 
sugar  is  boiling.  If  it  sugars  before  it  is  all  dropped,  add  a  little 
water  and  boil  a  minute  or  two. 

Wintergreen  drops  are  made  the  same  way  by  using  one-half 
teaspoonful  of  Dr.  Price's  Essence  of  Wintergreen. 

Stick  Candy. — One  pound  of  granulated  sugar,  one  cup  of 
water,  one-quarter  cup  of  vinegar,  one-half  teaspoonful  of  cream  of 
tartar,  one  tablespoonful  of  glycerine ;  flavor  with  a  teaspoonful  of 
Dr.  Price's  Extract  of  Vanilla,  Rose,  or  Lemon;  boil  all  except  the 
flavoring  until  crisp  when  dropped  into  water;  when  cooked,  add 
one-half  teaspoonful  of  soda;  after  pouring  into  greased  pans  to 
cool,  pour  a  teaspoonful  of  any  one  of  Dr.  Price's  Flavoring 
Extracts  over  the  top;  when  partly  cool,  pull  white;  draw  into 
sticks  and  cut  with  shears.  Color  with  one  teaspoonful  of  Dr. 
Price's  Fruit  Coloring. 


WEIGHTS  AND  MEASURES. 


z\  Teaspooonfuls make  One  Tablespoonful 

4    Tablespoonfuls "      One  Wineglassful 

2    Wineglassfuls "      One  Gill 

2    Gills "      One  Teacupful 

2    Teacupf uls "      One  Pint 

4    Teaspoonfuls  Salt "      One  Ounce 

i£  Tablespoonfuls  Granulated  Sugar "      One  Ounce 

2    Tablespoonfuls  Flour "      One  Ounce 

i    Pint  Loaf  Sugar weighs  Ten  Ounces 

i    Pint  Brown  Sugar "        Twelve  Ounces 

i     Pint  Granulated  Sugar "         Sixteen  Ounces 

i    Pint  Wheat  Flour "         Nine  Ounces 

i    Pint  Corn  Meal "         Eleven  Ounces 

10    Ordinary  Sized  Eggs about  Sixteen  Ounces 

A  piece  of  Butter  the  size  of  an  egg. . .      "        i\  Ounces 

Aside  from  their  excellence  there  is  economy  in  using  Dr. 
Price's  Delicious  Flavoring  Extracts,  as  being  pure  it  takes  less  to 
flavor. 

43 


DECORATIVE. 


A  Green  Reception. —  Maidenhair  ferns  for  table  decoration. 
Coffee  with  white  and  brown  bread  sandwiches,  a  leaf  of  lettuce 
between.  Salad  of  celery,  peas,  and  beans  in  a  nest  of  shredded 
lettuce,  Mayonnaise  dressing.  Ice  cream  in  bricks  or  dainty  forms, 
colored  with  Dr.  Price's  Apple  Green. 

A  Violet  Luncheon. — Woodland  Violets  for  decoration.  Lemon 
Sherbet,  delicately  colored  with  Dr.  Price's  Purple  Violet,  serve  in 
lemon  shells,  candied  violets  for  bonbon?.  For  dessert,  Violet 
Mousse  and  Violet  Cake  recipes  given. 

A  Pink  Tea. — Apple  Blossoms  for  decoration.  Tea  served  from 
small  table  in  delicate  china  cups,  with  thin  slices  of  lemon,  sugar, 
and  rum.  Thin  bread  and  butter  sandwiches,  sugar  tea  wafers 
delicately  colored  with  Dr.  Price's  Strawberry  Red. 

Delicious  Cakes. — One  cup  of  sugar,  one  cup  of  butter,  two 
eggs,  the  yolks  and  whites  beaten  separately,  one-half  cup  of  milk, 
one  and  a  half  cups  of  flour,  one  teaspoonful  baking  powder. 
Flavor  with  Dr.  Price's  Extract  of  Lemon.  Bake  in  small  crescent- 
shaped  tins.  Make  a  boiled  frosting  and  color  with  any  of  Dr. 
Price's  Harmless  Food  Colors.  These  are  dainty  served  at  an 
afternoon  tea. 

Frozen  Mint. — Make  a  plain  lemon  ice,  and  when  frozen  add 
the  following:  three  tablespoonfuls  of  water,  one-half  teaspoonful 
of  Dr.  Price's  Essence  o'f  Peppermint.  Pack  the  freezer,  and  let 
it  stand  some  time.  Serve  as  you  would  a  cordial,  in  small  wine- 
glasses. This  is  considered  a  good  aid  to  digestion. 

Ideal  Ice. — One  pint  of  cream,  one  cup  of  milk,  one  cup 
of  sugar,  the  whites  of  two  eggs  well  beaten.  Flavor  with  Dr. 
Price's  Ideal  Extract.  When  partly  frozen  remove  dasher  and 
beat  in  one-half  cup  of  Jamaica  rum,  freeze  to  the  consistency  of 
an  ice  and  serve  in  glasses. 

Pistachio  Cream  Cake.— Two  cups  of  sugar,  one  cup  of  butter 
creamed,  one  cup  of  milk,  three  and  one-half  cups  of  flour,  and  the 
whites  of  eight  eggs  beaten  stiff,  add  last  two  teaspoonfuls  of  baking 
powder.  Bake  in  layers.  For  icing  see  next  page. 

To  give  artistic  touches  to  table  delicacies  use  Dr.  Price's  Ex- 
quisite Fruit  Coloring. 


ICING. — Two  cups  of  sugar,  the  juice  of  one  lemon,  one  cup  of 
water;  boil  to  a  thick  clear  syrup.  Pour  in  the  beaten  whites  of 
three  eggs.  Flavor  with  Dr.  Price's  Extract  of  Pistachio  and  color 
with  Dr.  Price's  Apple  Green. 

Violet  Mousse. — Soak  one-quarter  of  a  box  of  gelatine  for  half 
an  hour  in  one-quarter  of  a  CUD,  of  cold  water.  Whip  one  pint  of 
cream,  add  the  gelatine  and  two- thirds  of  a  cup  of  sugar,  one  tea- 
spoonful  of  Dr.  Price's  Extract  of  Violet,  color  with  Dr.  Price's 
Violet  Purple.  Stir  carefully  until  it  begins  to  stiffen,  then  put 
in  a  freezer.  When  nearly  frozen  place  in  a  mold  packed  in  ice 
and  salt,  let  stand  for  one  or  two  hours. 

Grape  Sherbet. — One  quart  of  white  canned  grapes  mashed 
fine,  the  juice  of  four  lemons;  sweeten  to  taste.  Color  with  Dr. 
Price's  Apple  Green.  When  partly  frozen  stir  in  the  beaten  white 
of  one  egg. 

Sunshine  Cake. — One  and  one-half  tumblers  of  sifted  powdered 
sugar,  one  tumbler  of  flour  sifted  four  times,  the  whites  of  eleven 
eggs,  one  teaspoonful  of  Dr.  Price's  Extract  of  Orange,  and  the 
yolks  of  six  eggs.  Beat  the  whites  of  eggs  stiff,  add  sugar,  then 
flour,  and  the  yolks  of  eggs  beaten  very  light,  last  the  baking 
powder.  Make  a  boiled  frosting,  flavor  with  Orange  Extract  and 
color  with  Dr.  Price's  Lemon  Yellow. 

Sunshine  Cream. — One  quart  of  cream,  one  quart  of  milk,  one 
and  one-half  cups  of  sugar,-  one  tablespoonful  of  flour.  Mix  sugar 
and  flour  together  thoroughly,  boil  the  milk,  stir  in  sugar  and 
flour,  and  boil  until  the  consistency  of  cream;  when  cool,  add 
cream  and  flavor  with  one  teaspoonful  of  Dr.  Price's  Extract  of 
Orange  and  color  with  Dr.  Price's  Lemon  Yellow. 

Muscat  Water  Ice. — Take  the  juice  of  four  lemons,  mix  with 
two  cups  of  granulated  sugar  and  let  it  stand  for  half  an  hour. 
Soak  one  tablespoonful  of  gelatine  in  a  quarter  of  a  cup  of  cold 
water  for  half  an  hour,  then  add  half  a  cup  of  boiling  water,  stirring 
until  dissolved;  three  cups  of  water  added  to  the  lemon  and  sugar 
gradually,  stirring  constantly;  put  in  the  gelatine  and  one-half  cup 
of  sherry.  This  is  very  pretty  if  colored  a  delicate  brown  with  Dr. 
Price's  Chocolate  Brown.  Freeze  and  serve  in  cups. 


If  the  housewife  desires  flavors  at  cheap  figures  she  must  expect 
quality  to  correspond. 

45 


INDEX. 


CAKES. 

PAGE 

Angels' Food  No.  1  ..  15 

Angels' Food  No.  2  ..  15 
Black  or  Wedding 

Cake 11 

Bride's  Cake 14 

Caramel  Cake 13 

Chocolate  Loaf  Cake.  12 
Chocolate  Marble 

Cake 13 

Citron  Cake 12 

Clove  Cake 12 

Cocoanut  Loaf  Cake.  12 

Coffee  Cake 12 

Cream  Sponge  Cake.  14 

Cup  Cake 12 

Delicate  Cake 13 

Fig  Cake 12 

Gold  Cake 14 

Hickory- Nut  Cake  ..  12 

Lunch  Cake 14 

Marble  Cake 13 

Mottled  Cake 11 

Plain  Fruit  Cake  ...  11 

Pound  Cake 14 

Quick  Sponge  Cake  .  13 

Silver  Cake 14 

Spice  Cake 12 

Washington  Cake  ...  13 

White  Cream  Cake.  .  14 

White  Lady  Cake ...  14 

White  Mountain  Cake  14 

White  Pound  Cake  .  14 

White  Sponge  Cake.  14 

LATER  CAKES. 

Almond  Cake 15 

Apple  Jelly  Cake  ...  16 

Chocolate  Cake  ....  15 

Cocoanut  Cake 15 

Cream  Cake 16 

Fig  Cake 16 

Hickory- Nut  Cake  .  17 

Lemon  Jelly  Cake  . .  16 

Metropolitan  Cake  ..  17 

Minnehaha  Cake. ...  16 

Orange  Cake 15 

Pineapple  Cake 17 


LAYER  CAKES.-Cont'd. 

PAGE 

Pi  n  k  -and  -White 

Layer  Cake 16 

Rolled  Jelly  Cake  ...    17 

ICING  FOR  CAKES. 

Almond  Icing 18 

Boiled  Frosting  ....  17 

Cream  Frosting  ....  17 

Chocolate  Icing  ....  18 

Soft  Icing 18 

Water  Icing 18 

SMALL  CAKES. 

Almond  Cookies  ....   20 

Almond  Drops 22 

Almond  Jumbles  ...    19 

Anise  Drops 18 

Best  Cookies 18 

Best  Ginger  Bread..  £l 
Boston  Cream  Cake  .  22 

Bread  Cake 21 

Chocolate  Wafers  ...    19 

Cream  Puffs 22 

Dew  Drops 22 

Doughnuts 19 

Fried  Cakes  No  1  .  .  19 
Fried  Cakes  No.  2  . .  19 

Fruit  Cookies 20 

Fruit  Ginger  Bread. .  21 

Ginger  Bread 21 

Ginger  Cookies 21 

Ginger  Drops 22 

Ginger  Snaps 21 

Lemon  Cookies  ....  20 
Lemon  Jumbles  ...  19 
Molasses  Cookies  ...  20 
Philadelphia  Jumbles  20 

Ring  Jumbles 19 

Scotch  Cakes 18 

Spice  Drops 22 

Sponge  Ginger  Bread 

(Eggless) 21 

Sugar  Cookies 20 

Tea  Cakes 20 

PASTRY. 

Almond  Tarts 25 

Apple  Pie 23 

46 


PASTRY.— Cont'd. 

PAGB 

Chocolate  Pie 24 

Cherry  Pie 25 

Cheese  Cakes 26 

Cocoanut  Pie 24 

Cocoanut  Tarts 26 

Cream  Pie  No.  1 23 

Cream  Pie  No.  2 24 

Cream  Tarts 25 

Currant  and  R  a  s  p- 

berry  Tarts 25 

Custard  Pie 24 

Lemon  Pie 24 

Lemon  Cream  Pie  .  .  24 

Marlborough  Pie  ...  24 

Mince  Pie  Meat 25 

Peach  Pie 25 

Pie  Crust  No.  1 23 

Pie  Crust  No.  2 23 

Pie  Crust  No.  3 23 

Pie  Crust  No.  4  ...  23 

Puff  Paste  No.  1  ...  23 

Puff  Paste  No.  2  ...  23 

Pumpkin  Pie 25 

Strawberry  Short- 

Cake 26 

Sweet  Potato  Pie  ...  25 

Tarts 25 

Tart  Shells 25 

Victoria  Pie 24 

DUMPLINGS. 

Baked  Apple  Dump- 
lings    26 

Barberries 26 

Peach  Dumplings  ...  26 
Steamed     Apple 

Dumplings 26 

PUDDINGS. 

Apple  Charlotte  ....  30 

Apple  Fritters 30 

Banana  Pudding  ...  28 

Boston  Pudding 30 

Brown -Top  Pudding  30 
Chocolate  Pudding.  .  29 
Christmas  Plum  Pud- 
ding    27 


PUDDINGS.— Cont'd. 

PAGE 

Cottage  Pudding  ...   28 

Cream  Fritters 30 

Cream  Pudding  ....   27 

Cup  Pudding .    30 

Delicate  Pudding  .  .  29 
Delmonico  Pudding  .  29 

Fig  Pudding «.  .   29 

Fritters 30 

Fruit  Pudding  No.  1  27 
Fruit  Pudding  No.  2  27 
Graham  Pudding  ...  27 

Indian  Pudding 29 

Macaroni  Pudding  .  .    29 
Orange  Pudding  ....   28 
Peach  Cottage   Pud- 
ding     29 

Puff  Pudding 27 

Queen  of  Puddings  .  28 
Railroad  Pudding  .  .  28 

Rice  Pudding 28 

Rice  Meringue 30 

Snow  Pudding 28 

Steamed  Berry  Pud- 
ding      30 

Suet  Pudding 27 

Tapioca  Fruit  Pud- 
ding        29 

Tipsy  Pudding 28 

PUDDING  SAUCES. 

Foaming  Sauce 31 

Good  Pudding  Sauce  31 
Hard  Brandy  Sauce .  31 

Hard  Sauce 31 

Lemon  Sauce 31 

White  Wine  Sauce  ..   31 

CUSTARDS,  CREAMS, 
AND  JELLIES. 

Almond  Cream 34 

Almond  Custard 33 

Apple  Snow 34 

Baked  Custard 34 

Bavarian  Cream  ....  33 

Blanc  Mange 31 

Blanc  Mange  for 

Summer,  No.  1 32 

Blanc  Mange  for 

Summer,  No.  2.  .  .  32 

Boiled  Custard 32 

Cereal  Jelly  Pudding  36 
Charlotte  Russe  ....  34 
Chocolate  Cream  .  .  35 


CUSTARDS.etc.— Cont  'd. 

PAGE 

Corn  Starch  Blanc 

Mange 32 

Cup  Custard 33 

Dr.    Price's    Tapioca 

Cream 33 

Floating  Island 33 

Fruit  Charlotte    34 

Fruit  Desserts 35 

Italian  Cream 35 

Jelly    Sugar    Marsh- 
mallow  36 

Jelly  Sugar  Pudding 

Sauce 36 

Lemon  Jelly 35 

Macaroon  Custard  .  .  32 
Neapolitan  Blanc 

Mange 32 

Nut  Jelly  Pudding.  .   36 
Orange,  Cherry,  Mint, 
Strawberry,  Rasp- 
berry,   and     Pine- 
apple Jelly 36 

Rice  Cream 35 

Russian  Cream 34 

Snow  Balls 35 

Snow  Pudding 36 

Spanish  Cream  .    ...   34 
Strawberry,   Rasp- 
berry,   Cherry, 
Pineapple,    Peach, 
Orange,  or  Nut 

Dessert 36 

Swan's-Down  Cream.  34 
Velvet  Blanc  Mange  32 
Wine  Jelly 35 

ICE-CREAMS,    ICES, 
AND  SHERBETS. 

A  Delightful  Fruit 

Punch .' 40 

Claret  Punch 39 

Chocolate  Ice-Cream.  37 

Coffee  Ice-Cream  ...  37 

Currant  Ice 38 

Fruit  Cream 37 

Frozen  Peaches  ....  38 

Fruit  Sherbet 39 

Ice  Cream  No.  1 37 

Italian  Tutti-Frutti  .  37 

Jamaica  Ginger  Beer  39 

Kumyss 38 

Lemon  Ice 38 

Orange  Sherbet  ....  39 


ICE-CREAM,  etc.— Conf  d 

PAGE 

Peach  Ice-Cream  ...  37 
Pineapple  Sherbet  . .  39 
Pistachio  Ice-Cream..  37 
Pomegranate  Sherbet  39 

Pudding  Glace 38 

Roman  Punch 39 

Raspberry  Royal  ...   38 

Strawberry  Ice 38 

Strawberry  Sherbet  .  39 
Vanilla  Ice-Cream.  .  37 

CONFECTIONERY. 

Butter  Scotch 41 

Chocolate  Caramels 

No.  1 42 

Chocolate     Caramels 

No.  2 42 

Chocolate  Creams.  .  .  40 
Cocoanut  Cream 

Candy 41 

Cream  Candy 42 

Cream  Walnuts  ....   41 
Hickory-Nut     Maca- 
roons   42 

Hickory-nut  Candy.  41 
Hoarhound  Candy  ..  41 

Honey  Candy 42 

Lemon  Drops  ......  42 

Maple  Creams 40 

Molasses  Candy  ...-.   41 

Marshmallows 40 

Peppermint    Drops.  .  43 

Pop-Corn  Candy 42 

Stick  Candy 43 

Vanilla  Taffy 41 

DECORATIVE. 

A  Green  Reception. .   44 

A  Pink  Tea 44 

A  Violet  Reception . .  44 
Delicious  Cakes  ....  44 

Frozen  Mint 44 

Grape  Sherbet 45 

Ideal  Ice 44 

Muscat  Water  Ice  .  .  45 
Pistachio  Cream 

Cake 44 

Sunshine  Cake 45 

Sunshine  Cream  ....   45 

Violet  Mousse 45 

WEIGHTS  AND  MEAS- 
URES   43 


47 


Dr.  Price's 

WHEAT  FLAKE  FOOD 


IOR  NEARLY  tkree 
generations  I  nave  been 
known  among  grocers  as 
a  pioneer  in  the  scien- 
tific manufacture  of  pure 
foods.  Tne  articles 
which  bear  my  name  are  to-day  staples 
upon  the  shelves  of  grocers  of  two  con- 
tinents, and  I  know  tbat  seven  out  of 
every  ten  American  housewives  •will 
acknowledge  that  my  productions  are 
tne  best  in  their  line. 

Forty  years  of  my  life  nave  been 
devoted  to  pure-food  manufacture,  and 
during  all  tbat  time  I  nave  been  pos- 
sessed with  tbe  belief  tbat  evolution 
would  develop  a  pure,  ready-to-eat, 
wheat  flake  health  food.  I,  tberefore, 
with  entire  confidence,  bave  placed  in 
tbe  market  Dr.  Price's  ^Vheat  Flake 
Food,  which  I  consider  the  triumphant 

achievement  of   a  lifetime. 


Manufactured  only  by  the 

Price  Cereal  Food  Company,  Chicago 


48 

•  .    «     OONNfLlEY    *    SONS    CO..    PIIIMTE»S.    CMICASO. 


HIGHEST     AWARD 


Official  £wart>  fiibbow 


«  IHEDA1 


LOUISIANA    PURCHASE 
EXfOSITION 


PRIZE 

AWARDED   TO 


CHICSCO,  !!,!,,T 
Fie  v-^i-iQ,  Extracts 


tmfni  (,1 
Grrup  90    Chfr  56  f 


uo  Ell  to  inborn  cbcec  presents  Sb.ill  Come 


Greeting: 
Cbie  ^Declaration 


lotc  i  '.  •:  Htt.ichet1 


Official  Hxvarfc  IRibbon 


-  1(5  IrJI 


Xouteiana  f^urcbaec 
,  Exposition 


ina  the  Sffliiatiircj  of 


Bn^  tbit  the 


3un>  of 


Cbc  Hitachi  Official  EVwnro  TRibbon 

• 

-i  the  Eml'iem  of  aiuhxit-o  of  the  «ol>er  to  ni.ifcc  hnown  to  Ihe 
OTorlt  tl-.it  he  has  teeenvJ  tl>e  fiotmclton  of  an  Hw.it?  from  thc 


of  Hwvuos 
Utx  Iculfitana  purvKv;*:  Cxpoitttim. 


